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Borscht is another Ukrainian soup whose popularity long ago spread to the eastern Baltic countries, especially Russia where it's now considered a national dish. Although borscht is usually not a hot-peppery soup, I've eaten some surprisingly spicy versions of it on my travels in Russia and Eastern Europe.
| Servings |
| 15 cups |
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Borscht is another Ukrainian soup whose popularity long ago spread to the eastern Baltic countries, especially Russia where it's now considered a national dish. Although borscht is usually not a hot-peppery soup, I've eaten some surprisingly spicy versions of it on my travels in Russia and Eastern Europe.
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Ingredients
- 4 cups finely shredded green cabbage
- 3 each large beets, peeled and coarsely shredded
- 1 each large carrot, peeled, and coarsely shredded
- 4 cups water or meat stock (beef or chicken)
- 2 tsp salt (divided use)
- 1 lb beef (chuck roast), cut into 1/2-inch cubes
- 3 ea medium red boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 tbsp tomato paste
- 1 each bay leaf
- 4 cups meat stock (beef or chicken)
- 4 tbsp sunflower oil (divided use)
- 1 each medium onion, diced
- 1 each medium green bell pepper, chopped
- 1 each medium red bell pepper, chopped
- 2 each medium tomatoes, coarsely chopped
- 2 tbsp red wine vinegar
- 1 tsp Tabasco sauce
- 1/2 tsp ground cayenne pepper
Servings: cups
Units:
Instructions
- Combine cabbage, beets, carrot, 4 cups of water (or stock), and 1 teaspoon salt in a large stock pot. Bring to a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.
- While the vegetables are cooking, heat 2 tablespoons of oil in a large skillet and lightly brown the beef on all sides.
- After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes. (Set a timer).
- Meanwhile, heat 2 tablespoons of oil in the skillet and sauté the onions and peppers until the onions start to soften. Stir in the garlic and sauté 2 minutes longer. Add to the simmering ingredients in the stock pot.
- Without wiping out the skillet, cook the tomatoes over medium-high heat for 3 minutes, then add them to the stock pot along with the vinegar, Tabasco sauce, cayenne pepper, and 1 teaspoon salt. Continue to simmer, covered, until your timer says the 45 minutes are finished.
- Serve hot, each bowl garnished with a large dollop of sour cream and a liberal sprinkling of chopped fresh dill.
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