MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Standard Borsch
Categories: Soups, Ukrainian
Yield: 1 Batch

1 1/2 lb Soup meat with bone
10 c Water; up to 12 c, cold
1 ts Salt
1 md Onion; chopped
2 md Beets; cut in thin strips
1 sm Carrot; cut in thin strips
1 md Potato; diced
1/2 c Celery; thinly sliced
1/2 c String beans; diced -OR-
1/2 c Cooked white beans
2 c Cabbage; up to 3 c, shredded
3/4 c Strained tomatoes or
- tomato juice
1/2 cl Garlic; crushed (optional)
1 tb Flour
Beet kvas or lemon juice
Salt & pepper
Dill; chopped
1/2 c Sour cream

Cover the meat with the cold water, add the salt, bring slowly to the
boiling point, then skim. Cover and simmer for 1-1/2 hours. Add the
onion and beets; cook 10 to 15 minutes or until the beets are almost
done. If young beets are used, cook them together with the other
vegetables. Add the carrot, potato, celery, and string beans;
continue cooking for about 10 minutes. When cooked white beans are
used, they should be added after the cabbage is cooked to retain
their white color. Finally put in the cabbage and cook until it is
tender. Do not overcook. Stir in the tomatoes or tomato juice and the
crushed garlic, if it is used. Blend the flour with 3 tb cold water,
spoon into it some soup liquid, and then stir into the borsch. If a
thickened borsch is not desired, omit the flour. Add a small quantity
of the beet kvas or lemon juice or any other mild acid commonly used
in borsch, taking care not to use too much. A good borsch should be
pleasantly tart but not sour. Season to taste with salt and pepper,
and bring to the boiling point. Flavor it with the chopped dill. When
ready to serve, add some thick sour cream or rich sweet cream. The
amount of cream will depend on personal taste. It may also be served
without cream. Some prefer to put the cream into each serving. This
is the custom in central Ukraine. When the borsch is to be reheated
the next day, do not add any cream. It tastes better when the cream
is added just before serving.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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