Best Ukrainian Sparerib Borsch Recipes

Ukrainian Borscht image

Provided by petrosha

Categories Vegetable

Time 1h15m

Yield 20 cups, 8 serving(s)

Number Of Ingredients 14

1 cup carrot, peel and dice
1 cup celery, use both greens and stalks, chop fine
2 cups beets, peel and dice
1 cup green cabbage, shred
2 onions, remove outer skin and chop fine
2 tablespoons dill, chop fine
1 tablespoon lemon juice
2 bay leaves
6 cups water
2 cups tomato juice or 2 cups tomato sauce
2 tablespoons cornstarch
1 tablespoon oil
1 teaspoon pepper, to taste
2 tablespoons sour cream (optional)

Steps:

Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It'll thicken the soup.
Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
Just before serving, add a dollop of sour cream. Enjoy!

Ukrainian Classic Borsch image

Provided by Olha7397

Categories Vegetable

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 1/2 lbs short rib of beef
1 lb pork ribs
2 beef bones with marrow
3 quarts water
1 carrot, peeled
2 medium parsnips, peeled
1 stalk celery & leaves
salt
1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
2 large beets, baked (about 1 1/4 pounds)
4 medium boiling potatoes, peeled and cut into large pieces
1 lb fresh ripe plum tomatoes, peeled and chopped or 1 (16 ounce) can plum tomatoes, drained and chopped
salt, to taste
1 large onion, chopped
1 large carrot, peeled and cut into julienne
1 large green bell pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 cup fresh lemon juice, more to taste
3 tablespoons tomato paste
2 teaspoons sugar, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
sour cream

Steps:

FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
Add the remaining stock ingredients and reduce the heat to low.
Simmer, partially covered, until the meat is tender, at least 45 minutes.
When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
Strain the stock through a fine sieve into a clean large pot and discard all the solids.
Preheat the oven to 375°F.
Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
Bake the beets until tender, 1 1/4 hours.
Do this while the stock is cooking.
FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
Season to taste with sugar, pepper, and additional lemon juice and salt.
Simmer for 15 more minutes.
Cut the beef into bite-size pieces and scrape all the meat off the bones.
Add meat to the soup.
Simmer for 15 more minutes.
Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
Let stand at least 15 minutes before serving.
Serve with sour cream.
Serves 12 to 14.