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Recipe: Ukrainian Borshch
Similar Categories: Ukrainian, Borshch
Ukrainian Borshch
Yield: 8 Servings
1 Onion; chopped
2 Cloves garlic; peeled and
-finely
; chopped
50 g Butter
1/2 lg Celeriac; peeled and
-coarsely
; grated
1 lg Parsnip; peeled and coarsely
; grated
450 g Raw beetroot; peeled and
-coarsely
; grated
4 Tomatoes; skinned, seeded
-and
; roughly chopped
1/2 ts Sugar; up to 1, up to
3 tb Red wine vinegar; (3 to 5)
2 l Rich beef stock
Salt and ground black pepper
450 g Potatoes; peeled and cut
-into
; chunks
1/2 lg Green cabbage; cored and
-shredded
In a large saucepan cook the onion and garlic gently in the butter, without
browning, until tender. Add the celeriac, parsnip, beetroot and half the
tomatoes. Mix in the sugar, 3tbsp of vinegar, 300ml stock, salt and pepper.
Stir and bring to the boil, then cover and leave to simmer for 40 minutes.
Meanwhile, pour the remaining stock into another large saucepan and bring
to the boil. Add the potatoes and cabbage and simmer, half-covered, for
15-20 minutes until the potatoes are tender.
When both pans of vegetables are ready combine them in the largest pan,
adding the rest of the tomatoes. Bring back to the boil, simmer for 5-10
minutes, then taste and add a little more seasoning, sugar or vinegar as
necessary.
Serve in deep soup bowls, topping each bowlful with a dollop of soured
cream and a sprinkling of parsley.
Yield: 8 Servings
1 Onion; chopped
2 Cloves garlic; peeled and
-finely
; chopped
50 g Butter
1/2 lg Celeriac; peeled and
-coarsely
; grated
1 lg Parsnip; peeled and coarsely
; grated
450 g Raw beetroot; peeled and
-coarsely
; grated
4 Tomatoes; skinned, seeded
-and
; roughly chopped
1/2 ts Sugar; up to 1, up to
3 tb Red wine vinegar; (3 to 5)
2 l Rich beef stock
Salt and ground black pepper
450 g Potatoes; peeled and cut
-into
; chunks
1/2 lg Green cabbage; cored and
-shredded
In a large saucepan cook the onion and garlic gently in the butter, without
browning, until tender. Add the celeriac, parsnip, beetroot and half the
tomatoes. Mix in the sugar, 3tbsp of vinegar, 300ml stock, salt and pepper.
Stir and bring to the boil, then cover and leave to simmer for 40 minutes.
Meanwhile, pour the remaining stock into another large saucepan and bring
to the boil. Add the potatoes and cabbage and simmer, half-covered, for
15-20 minutes until the potatoes are tender.
When both pans of vegetables are ready combine them in the largest pan,
adding the rest of the tomatoes. Bring back to the boil, simmer for 5-10
minutes, then taste and add a little more seasoning, sugar or vinegar as
necessary.
Serve in deep soup bowls, topping each bowlful with a dollop of soured
cream and a sprinkling of parsley.
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