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Ukranian Borscht | ||
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Ukranian Borscht
Ingredients:
4-5 packages bones (beef shortribs or neck bones)
1 package sirloin, if desired (optional)
2 large onions, chopped
to taste garlic powder
to taste salt and pepper
1 jar dill weed (added over time)
1/2 container dill seed (added over time)
1-1/2 cups barley
10 large carrots, sliced
4-5 bunches beets (approx. 12 beets), diced
beet stems and beet tops (chopped)
6-8 large potatoes,diced
1 head cabbage, chopped
2 (14.5-ounce) cans tomatoes
1 (12-ounce) can tomato paste, plus a little water to thin
1/2 teaspoon sugar
1-1/2 tablespoons vinegar
2 cups meat (from bones or extra), cut into pieces
4-5 packages bones (beef shortribs or neck bones)
1 package sirloin, if desired (optional)
2 large onions, chopped
to taste garlic powder
to taste salt and pepper
1 jar dill weed (added over time)
1/2 container dill seed (added over time)
1-1/2 cups barley
10 large carrots, sliced
4-5 bunches beets (approx. 12 beets), diced
beet stems and beet tops (chopped)
6-8 large potatoes,diced
1 head cabbage, chopped
2 (14.5-ounce) cans tomatoes
1 (12-ounce) can tomato paste, plus a little water to thin
1/2 teaspoon sugar
1-1/2 tablespoons vinegar
2 cups meat (from bones or extra), cut into pieces
Directions:
Cook bones the day before. Fill a large soup pot (approximately 14 quart) 1/2 full of water and add bones, and any extra meat, and bring to a boil. For several minutes, scoop off the "varma" (yucky looking white bubbles) from the top of the water. When no more "varma" is created, add one onion, salt and garlic powder to get a tasty beef broth (approximately 1 tablespoon of each to begin with... strictly to taste). Cook on medium heat for approximately 4 hours or until the meat falls off the bones. Take out bones and reserve the meat. Strain the liquid into a large bowl and store over night in the refrigerator.
Remove and discard the hardened fat from the refrigerated broth and pour into soup pot. Bring to a boil; add 1 onion, salt and pepper to taste, 1 teaspoon of garlic powder, 4 tablespoons of dill weed and 4 tablespoons of dill seed. Add barley and cook for 10 minutes. Add beets and beet stems; cook for approximately 45 minutes (adding more dill seed, dill weed, and garlic powder).
Add carrots, tomatoes, tomato paste, beet tops, and 1 onion. Add more dill weed, dill seed, and salt to taste. Cook for approximately 45 minutes.
Add cabbage and potatoes; cook about 20 minutes (season again as needed).
Add sugar and vinegar and shut off the stove. Add more dill (your jar should be gone). Season with garlic powder, salt and pepper to taste.
Cut up the meat and add to soup and stir. It is complete!! Serve with a large dollop of sour cream in the bowl and pour the soup on top; naturally, add dill at the table... tastes good with sourdough bread and butter.
Freeze the remainder. I use freezer baggies and I was able to freeze 10 baggies with 2 servings each.
Makes 6-8 Servings
Prep Time: 30 min
Cook Time: 1 hr
Cook bones the day before. Fill a large soup pot (approximately 14 quart) 1/2 full of water and add bones, and any extra meat, and bring to a boil. For several minutes, scoop off the "varma" (yucky looking white bubbles) from the top of the water. When no more "varma" is created, add one onion, salt and garlic powder to get a tasty beef broth (approximately 1 tablespoon of each to begin with... strictly to taste). Cook on medium heat for approximately 4 hours or until the meat falls off the bones. Take out bones and reserve the meat. Strain the liquid into a large bowl and store over night in the refrigerator.
Remove and discard the hardened fat from the refrigerated broth and pour into soup pot. Bring to a boil; add 1 onion, salt and pepper to taste, 1 teaspoon of garlic powder, 4 tablespoons of dill weed and 4 tablespoons of dill seed. Add barley and cook for 10 minutes. Add beets and beet stems; cook for approximately 45 minutes (adding more dill seed, dill weed, and garlic powder).
Add carrots, tomatoes, tomato paste, beet tops, and 1 onion. Add more dill weed, dill seed, and salt to taste. Cook for approximately 45 minutes.
Add cabbage and potatoes; cook about 20 minutes (season again as needed).
Add sugar and vinegar and shut off the stove. Add more dill (your jar should be gone). Season with garlic powder, salt and pepper to taste.
Cut up the meat and add to soup and stir. It is complete!! Serve with a large dollop of sour cream in the bowl and pour the soup on top; naturally, add dill at the table... tastes good with sourdough bread and butter.
Freeze the remainder. I use freezer baggies and I was able to freeze 10 baggies with 2 servings each.
Makes 6-8 Servings
Prep Time: 30 min
Cook Time: 1 hr
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