Ukrainian Borsch Recipe:

  1. Put 1 1/2 pounds lean beef in a soup kettle.
  2. Add 1 pound lean fresh pork.
  3. Add 1/2 pound smoked pork and 10 cups cold water.
  4. Bring the water slowly to the boil.
  5. Skim carefully.
  6. Add 1 bay leaf, 8 peppercorns, 1 clove of garlic, a few sprigs of parsley, 1 carrot, 1 stalk of celery and 2 leeks.
  7. Simmer, covered for 1 1/2 hours.
  8. Cook 8 unpeeled beets in salted water for about 40 minute or until they are tender.
  9. Peel and cut each beet into 8 segments.
  10. Remove the meat from the soup.
  11. Strain thew soup into a saucepan.
  12. Add the cooked beets.
  13. Add 1 cup shredded cabbage, 2 onions and 3 potatoes (all peeled, quartered and seeded)
  14. Add 1 1/2 tablespoon tomato purée, 1 tablespoon vinegar, 1 teaspoon sugar and the meat.
  15. Bring the soup to the boil.
  16. Simmer it for 40 minutes.
  17. Add 1/2 cup cooked navy beans and 4 thickly sliced frankfurters.
  18. Continue to simmer for 20 minutes longer.
  19. Thicken the soup with 1 tablespoon flour mixed to a paste with 1 tablespoon butter.
  20. Add the liquid strained from the grated raw beet.
  21. Correct the seasoning with salt.
  22. Cut the meat into thick slices.
  23. Place it in a soup tureen.
  24. Pour the soup over the meat.

List of ingredients required:

  • 1 1/2 pounds lean beef.
  • 1 pound fresh lean pork.
  • 1/2 pound smoked pork.
  • Water.
  • 1 bay leaf.
  • 8 peppercorns.
  • 1 clove of garlic.
  • Parsley.
  • 1 carrot.
  • 1 stalk of celery.
  • 2 leeks.
  • 8 unpeeled beets.
  • 1 cup shredded cabbage.
  • 2 onions, peeled, quartered and seeded.
  • 3 potatoes, peeled, quartered and seeded.
  • 1 1/2 teaspoon tomato purée.
  • 1 tablespoon vinegar.
  • 1 teaspoon sugar.
  • 1/2 cup cooked navy beans.
  • 4 thickly sliced frankfurters.
  • 1 tablespoon flour.
  • 1 tablespoon butter.