Best Ukranian Borscht With Caraway Dumplings Recipes

UKRANIAN BORSCHT WITH CARAWAY DUMPLINGS

Steps:

• Season the short ribs with 1 teaspoon of salt and set aside.
• Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch.
• Remove ribs and set aside; reduce heat to medium, stir in onions and garlic, cook, stirring occasionally, until the onions are softened, about 10 minutes.
• Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer.
• Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours.
• Skim away any foam or fat from the surface and stir in the turnips and carrots; continue to cook until the vegetables are soft and the ribs are very tender (falling off the bone), 30 to 45 minutes.
• Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot.
• Stir in tomato juice, kvass, and cabbage and return to a simmer; using a grater or food processor, shred the beets, then add to the pot and stir in vinegar.
• Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds.
• In a separate small bowl, beat eggs and milk.
• Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms.
• Taste the soup and add salt and pepper as desired.
• Drop spoonfuls of the caraway dumpling mixture onto the simmering soup; cover pot and let dumplings steam until they are set and firm, about 10 minutes.
• Serve with sour cream and fresh dill.

UKRAINIAN BEETROOT BORSHCH

Steps:

• Gather the ingredients.
• In a stockpot over medium heat, combine beef and water.
• Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
• Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
• Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
• Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
• Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
• Gather the ingredients.
• Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
• Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
• Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
• Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
• Gather the ingredients.
• In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
• In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
• Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
• Add reserved meat to soup and heat through, or around 5 minutes.
• Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.