Ukrainian Borscht

Recipe Ingredients

8 cups	1896ml	Beef stock
1/2 cup	118ml	Cabbage head - finely shredded (medium)
3 cups	711ml	Potatoes - cut into 1" cubes (medium)
1 cup	237ml	Red beet - shredded (large)
1 tablespoon	15ml	Red wine vinegar
1 teaspoon	5ml	Bacon fat
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Onions - finely chopped (medium)
2		Tomatoes - peeled, chopped
		(4 canned tomatoes are fine)
1		Carrot - sliced
1		Parsley root or 1/2 parsnip
6		Peppercorns
3		Allspice berries
3		Bay leaves
1		Garlic head - peeled, chopped
2 tablespoons	30ml	Bacon fat
		Chopped fresh parsley - to taste
		Sour cream - for garnish

Recipe Instructions

Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.

In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes. Set aside. Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.

When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves -- and cook another 10 minutes.

Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley. Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4 1/2 hours. Turn off the heat, let cool, and allow to ripen for about 12 to 18 hours.

When ready to serve, reheat gently then ladle into bowls. Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.

Serve this authentic Ukrainian soup hot to 6 to 8 people as a substantial first course or as a main course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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