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Ukranian Peasant Borscht Recipe

August 12th, 2013 by alice  Tags: , , | Print This Post Print This Post

Ukranian Peasant Borscht Recipe


  1. 8slicesbacon, cut into 6 pcs each
  2. 2lbsbeefor chuckor cross-rib roastsor round steaks, cut in 2 to 2 1/2 cubes
  3. 1largeonion
  4. 2stalkscelery
  5. 2largebeets, leaving on 1 inch of stem and root attached
  6. 2carrots
  7. 1/2headcabbage, shredded
  8. 12cupswater
  9. 10peppercorns
  10. 3bay leaves
  11. 4tablespoonsbeef stock mix(I used Knorr, to taste)
  12. 1carrot, grated
  13. 2tablespoonscider vinegar
  14. 1tablespoonlemon juice
  15. sour cream
  16. 10potatoes(small to medium)


  1. In a large Dutch oven or stock pot, brown bacon and render fat.
  2. Add beef and brown.
  3. Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
  4. Also add beets whole with skin, shredded cabbage and water.
  5. Add pepper corns and bay leaves.
  6. Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
  7. After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 min.).
  8. When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
  9. Discard celery and carrots or use for something else.
  10. Leave beets on a separate plate or bowl until cool enough to handle (10 min).
  11. Peel and grate beets back into the soup pot.
  12. Add grated carrot.
  13. Bring soup back to boil.
  14. Add vinegar and lemon juice.
  15. Cook 5 minutes longer.
  16. To serve place a boiled potato in bowl and laddle soup on top.
  17. Add a dollop of sour cream to each bowl.
  18. Enjoy.

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