Prep 0 mins
Cook 0 mins
Borschtsch Ukrainskii. ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine, circa 1997
- 1 quart water
- 2 quarts beef stock
- 3 tablespoons sunflower oil
- 2 cups beer
- 2 large beets, peeled and julienned
- 4 lbs beef chuck with bone
- 3 tablespoons red wine vinegar
- 1⁄2 lb smoked pork butt
- 2 tablespoons butter
- 1 large carrot, scraped, diced
- 1 medium onion, coarse chopped
- 1 head cabbage, shredded
- 3 tablespoons tomato paste
- 1 1⁄2 tablespoons salt
- black pepper
- 4 tablespoons parsley, minced
- 1 cup potato, peeled and diced 1/2
- 1⁄2 cup sour cream
- In a large stockpot bring the beef to a boil in 2 1/2 quart. Water with 1 tbs of salt. After 10 minutes of boiling reduce heat and simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2".
- In a large skillet on heat the oil on medium heat. Saute the onion, beets, and carrot until they are soft. Add the potato and butter then cook for 2 minutes more.
- In the mean time bring the beef stock, water & beer to a boil in the stockpot. Add salt and pepper, vinegar, and meat.
- Drain the beet-carrot-onion and potato mixture and add to stockpot. Reduce heat and cook for 20 min.
- then add cabbage, tomato paste and pork butt. Cook another 30 to 45 minutes.
- Remove from heat and allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.
- *NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup.