Recipe courtesy of David Rosengarten

Ukrainian Borscht

  • Total: 3 hr 15 min
  • Prep: 15 min
  • Cook: 3 hr
  • Yield: 6 servings
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Ingredients

2 ham hocks

1 1/2 pounds beef brisket or chuck, in large pieces

3 quarts beef broth or water

1 bay leaf

6 peppercorns

3 allspice berries

3 large beets, roasted and shredded

4 tablespoons red wine vinegar

Tomato mors or tomato puree, to taste

2 tablespoons sugar

2 tablespoons butter

1 large carrot, shredded

1 cup diced red bell pepper

1 cup minced onion

3 boiling potatoes, cubed and cooked

1/2 small head cabbage, shredded

1/2 to 1 pound kielbasa, sliced

About 1/4 cup kvass (fermented beets) or vinegar or lemon juice

1/3 cup snipped fresh dill

4 cloves garlic, minced fine

Slices of roasted goose, fresh dill sprigs and sour cream, for garnish

Directions

  1. In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes.
  2. In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish.