Borshch Ukrainskii (Ukrainian Borscht)

1 qt. water
2 qt. beef stock
3 tbsp. sunflower oil
2 cups beer or beet kvass
2 lg. beets, peeled and julienned
4 lb. beef chuck with bone
3 tbsp. red wine vinegar
1/2 lb. smoked pork butt
2 tbsp. butter (not margarine)
1 lg. carrot, scraped and diced
1 md. onion, coarsely chopped
1 head cabbage (sm.), shredded
3 tbsp. tomato paste
1-1/2 tbsp. salt
Black pepper, to taste
4 tbsp. minced parsley
1 cup potato, peeled and diced into 1/2-inch cubes
1/2 cup sour cream

Directions:

In a large stockpot bring the beef to a boil in 2-1/2 qt. water with 1 tbsp. of salt. After 10 minutes of boiling, reduce heat and simmer for 30 minutes more; then remove meat, cool and remove meat from bone and cube into 1/2-inch pieces.

In a large skillet heat the oil on medium heat. Sauté the onion, beets and carrot until they are soft. Add the potato and butter, then cook for 2 minutes more.

In the meantime bring the beef stock, water and beer (or kvass) to a boil in the stockpot. Add salt and pepper, vinegar, and meat. Drain the beet-carrot-onion and potato mixture and add to stockpot. Reduce heat and cook for 20 minutes. Then add cabbage, tomato paste and pork butt. Cook another 30 to 45 minutes. Remove from heat and allow to cool to room temperature.

Refrigerate overnight; re-heat and serve. A large dollop or two of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.

Comments from Kathleen Morrison :

You may add 1-1/2 cups of cooked white beans to this soup if you wish, but if you do so, soak them in the vinegar, then add them to the soup.

User Reviews:

I agree Ukrainian cooks in my family never ever add sour cream and something else sour.

Submitted by anna_baran12 on December 08, 2007

I agree Ukrainian cooks in my family never ever add sour cream and something else sour.

Submitted by anna_baran12 on December 08, 2007

I learned one adds kvass/lemon juice OR sour cream, but not both. The purpose of the sour cream is to add the 'sour'. So if you are making borscht with kvass or lemon juice, you don't use sour cream. And vice versa.

Submitted by Dorla on December 02, 2003

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