Still playing with beetroot at weekend 😀
The Ukrainian school girl, who sent me a birthday card last October, kindly gave me a Borsch recipe with a ‘Ukraine National Dish’ postcard. Her recipe doesn’t have ingredient quantities, so I tried as follows:
1 liter water
200 g beef
200 g pork
1 large or 2 small beetroot, shredded (stems and leaves, chopped)
1 large carrot, shredded
1 medium onion, sliced
vegetable oil (to fry)
1/2 tbsp tomato paste
600 cc water
salt & pepper (to taste)
1 large potato, diced
4 cabbage leaves, thinly chopped (make double if no beetroot stems and leaves available)
200 g cooked or 1 tinned haricot beans, drained
1 clove garlic
1 bay leaf
fresh parsley (to sprinkle)
sour cream (optional)
- For stock, wash the meat in cold water and place in a large soup pot with 1 litre water. Then bring to the boil and simmer on low heat for one hour and a half skimming off the scum when it appears.
- Meanwhile, fry the carrot and onion until the onion becomes translucent. Set aside.
- Fry the beetroot for a few minutes. Spoon in the tomato paste, mix well and fry for another 8 mins.
- Remove the meat from the stock. Put in the potato with 600 cc water and bring to the boil again.
- Add the cabbage with some salt, then cook for 5 mins over low heat. Stir in the beetroot and simmer for further 10 mins. Add the carrot, onion and beans, and cook for a few mins.
- Put in the raw garlic and bay leaf. Taste, and season with salt and pepper. Cover and turn off the heat and let stand for a while.
- Ladle into serving bowls, and serve with a dollop of sour cream and the parsley.
- Enjoy the result!
I followed her recipe with some simple alterations. It doesn’t specify ‘what’ beans, so I chose haricot – red kidney beans might be better because of its colour. The Borsch is deeper in colour than the soup I usually make – more reddish and beautiful! Maybe because I add some lemon juice or vinegar, and don’t fry tomato paste but just put into broth. It doesn’t have meat itself but satisfying enough – with lots of vegetables and beans. I like this so much that I will follow this recipe from this time forward.
Thank you again, my dear postcrossing friend in Ukraine. I will send you something later on 🙂