Recipe for Borshch Ukrainsky - Ukraine-Style Beet Soup


4 medium tomatoes
4 tablespoon butter
1 cup onions; finely chopped
2 garlic cloves, peeled; finely chopped
1 lb beets, trimmed of leaves, peeled, c; oarsley grated
1/2 celery root, peeled; coarsely grated
1 parsley root, peeled; coarsely grated
1 parsnip, peeled; coarsely grated
1/2 teaspoon sugar
1/4 cup red wine vinegar
1 tablespoon salt
2 quart beef stock, fresh or canned
1 lb boiling potatoes, peeled; cut in 1 1/2-inch chunks
1 lb cabbage, cored; coarsely shredded
1 lb boiled brisket, or 1 lb boiled ham,; cut in 1-inch chunks
3 tablespoon parsley; finely chopped
1/2 pint sour cream


Drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside. In a 10- to 12-inch skillet or casserole, melt the butter over moderate heat, Add the onions and garlic and, stirring frequently, cook 6 to 8 mins, or until they are soft and lightly colored. Stir in the beets, celery root, parsley root, parsnip, half the tomatoes, the sugar, vinegar, salt and 1 1/2 cups of the stock. Bring to a boil over high heat, then partially cover the pot and lower the heat. Simmer for 40 mins. Meahwhile, pour the remaining stock into a 6- 8-qt casserole and add the potatoes and cabbage. Bring to a boil, then simmer partially covered for 20 mins, or until the potatoes are tender but not falling apart. When the vegetable mixture has cooked its allotted time, add it to the casserole with the remaining tomatoes and the meat. Simmer partially covered for 10 to 15 mins, until the borshch is heated. Taste for seasoning. Pour into a tureen, sprinkle with parsley and serve accompanied by sour cream.

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