Ukrainian Borscht
- Ready In:
- 1hr 50mins
- Ingredients:
- 22
- Serves:
-
20
ingredients
- 1 cup pinto beans
- 6 cups water
- 4 large beets, peeled and grated (about 4 cups)
- 6 cups water
- 4 large carrots, peeled and grated
- 3 cups water
- 3 medium potatoes, peeled and diced (about 3 cups)
- 2 cups water
- 2 large celery ribs, chopped small
- 2 medium onions, chopped small
- 1 large green pepper, seeded and diced
- 1 large sweet red pepper, seeded and diced
- 5 cloves garlic, finely chopped
- 3 tablespoons chicken soup base or 3 chicken bouillon cubes
- 4 cups water
- 4 cups chicken broth or 4 cups vegetable broth
- 1⁄2 cup instant potato flakes (Idaho)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 4 teaspoons dried dill weed (or more if desired)
- 3 tablespoons granulated sugar
- 2 tablespoons white vinegar
directions
- In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
- Make sure beans are covered with water at all times during simmering; add additional water if required.
- Save water along with beans to add to borscht later.
- Peel and grate beets.
- In a large cooking pot, add grated beets and 6 cups of water.
- Boil beets until just tender, DO NOT OVERCOOK.
- Peel and grate carrots.
- In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
- Add cooked carrots and liquid to the pot with beets.
- In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
- Mash potatoes in the water and add to the cooking pot with beets.
- In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
- When tender, add to the large cooking pot along with the liquid.
- Add vegetable broth to cooking pot, stir well and bring to boil.
- Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
- If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
- Adjust seasonings to taste.
- If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
- Serve with a dollop of sour cream if desired.
- Refrigerate any unused portion.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.