OT: Tanya's Ural Borscht

[Guest guest]

That sounds amazingly like what my Ukrainian father used to make.

Boil some beef marrow bones, remove after a couple of hours, add diced

beets, simmer a few minutes, add diced onions, potatoes and cabbage. Simmer

another few minutes, add a 5 or 6 peeled chopped tomatoes anad a chopped

green pepper. Simmer another 5 or so minutes and serve. We always took teh

marrow out of the bones and spread on black bread. Yummy!!!!!

Gayla Roberts

Always Enough Ranch

Acampo, California

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>

 

 

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[Guest guest]

Hey Kelly,

 

> Butch,

>

> Would you and your lovely wife mind sharing your recipe for Borscht? I

> would *love* a really good authentic Russian version of that one! :-)

 

Just tonight we had the traditional borscht of the Ural Region .. Tanya

is from Magnitogorsk in Chelyabinskaya Oblast .. says she .. there will

be some variations to the below recipe in other regions of Russia and in

Ukraine. And .. of course, there are a couple dozen other nice soups

that are all fit to be the main course of a meal.

 

When I asked for grams and such .. she laughed and said she didn't know.

I should have known this would be the reply because she has never used

any of the measuring cups, etc., I have. Like my mother was when she

made biscuits .. she couldn't have written down accurate measurements if

someone had offered her $10,000. ;-)

 

In a pot boil a small piece of meat of your choice .. pork is preferred

but we can't get it easily here so she uses fatty beef. Not a lot of

meat is required .. borscht is mainly a veggie soup. After the meat is

done, add shredded cabbage and diced potatoes to the pot of boiled meat.

 

In a sauce pan sauté thin slivers of onions, shredded carrots, and

tomatoes. When this has cooked a bit add shredded beets and sauté for

another 5 minutes or so. Then add the sautéed ingredients to the pot of

boiled meat.

 

Add salt and pepper (as needed), chopped garlic and a couple of Bay

(Laurus nobilis) leaves. Slow cook another 2-3 minutes or so and its

ready. When its done you should have a soup that is around 70% liquid

and 30% solid food.

 

We like to have side dishes of raw veggies .. raw garlic, sliced terp (a

large Turkish veggie that is a cross twixt a turnip and a radish), fresh

dill and parsley and whole wheat bread and butter.

 

> Thanks a bunch!

 

Welcome fer'shur.

 

> Kelly

 

Y'all keep smiling. :-) Butch http://www.AV-AT.com