Ukrainian Borscht

I have been taking Russian lessons from a dear Russian friend and also a Ukrainian dancer that I recently met. Both have been very patient with me. In honor of their awesomeness, I present to you this Borscht recipe from the Ukraine. I will be putting up some more recipes from this area as I learn them.

Ingredients

1 qt Water

2 qt Beef stock

3 tb Sunflower oil

2 c Beer (not Lite)-or-2 c Beet kvass (kvass is better but harder to find in the USA)

2 ea Beets, lg. peeled & juliened

4 lb Beef, chuck w/ bone

3 tb Red wine vinegar

1/2 lb Smoked pork butt

2 tb Butter (NOT margerine)

1 ea Carrot, lg. peeled, diced

1 ea Onion, med. coarse chopped

1 ea red Cabbage small shredded

3 tb Tomato paste

1 1/2 tb Salt

Black pepper to taste

4 tb Parsley, minced

1 c Potato, peeled & diced 1/2in

1/2 c Sour cream

Directions

In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2". In a large skillet heat the oil on medium heat. Saute the onion, beets, & carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat & allow to cool to room temperature. Refrigerate overnight, re-heat and serve.

A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.

*NOTE: 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 vinegar then add them to the soup.