BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

Borsch (((Authentic Ukrainian Classic Borsch))) image

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23

Ingredients

1 1/2 lbs red beets (green tops removed)
1 lb lean beef chuck (cut into bite-size pieces)
1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
1 cup yellow onion (chopped)
1 carrot (peeled & grated)
2 teaspoons dried oregano
1 teaspoon celery salt or 1 teaspoon seeds
2 teaspoons dill seeds
1 tablespoon minced garlic
2 bay leaves
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons tomato paste
2 quarts water or 2 quarts beef broth
1 tablespoon vegetable oil
1 large potato (peeled & diced)
6 cups green cabbage (shredded)
3 tablespoons fresh flat-leaf parsley (chopped)
sugar
1 cup real sour cream
1/2 cup fresh dill (chopped)
russian black bread

Steps:

Preheat oven to 350 degrees.
Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
Remove both meats from the pan with a slotted spoon and drain on paper towels.
Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
Cook until soft, about 4 minutes.
Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
Add the red wine vinegar and stir to deglaze the pot.
Return both meats to the pot and add the water, salt and pepper and bring to a boil.
Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
Meanwhile, place the beets on a baking sheet and brush with the oil.
Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
Remove from the oven and set aside until cool enough to handle.
When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
Coarsely grate or chop and set aside.
When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
Also, serve with Russian black bread.