Groove Fetish Posted August 13, 2006 Report Share Posted August 13, 2006 (Eastern Ukrainian origin)I include the original recipe, which I have adapted for our partly vegetarian home by substituting more veggie bullion for the turkey leg. You can easily just make your own veggie broth from scratch for it too. (see other thread on stock)Enjoy- Baba was happiest when she was cooking for people and this is a nice way to keep her memory alive.In a large pot boil a turkey leg (or one more veggie bullion cube), large whole onion, bay leaf, chicken bullion cube (or veggie) and a few whole peppercorns for an hour. Strain the stock and discard onion. Take meat off the bone and add to stock. (**note: having had it both ways- it is still very good without the turkey leg). Heat the stock (you can also begin at this point with just water but the flavour is less developed).Add: 1 whole potato 1 large handful of dry baby lima beans (remove any stones) 1 beet, peeled and diced (or two if you want and canned works well also)Cook until beet and beans are done for about 1 hour (beets lose colour and the beans will settle to the bottom of the pot).Mash the whole potato and leave in stock.In a bit of olive oil sauté the following in a non-stick pan: 1 large onion, diced (fry till soft then add the following) 2 large carrots, diced 4 medium potatoes, dicedWhen the diced potatoes are cooked, add 1 small cabbage, sliced thinly like for cole slaw, discard core 1 small can of tomato pasteTurn the heat up, stir ingredients well and allow it to come to a full boil. Reduce heat to low. Add 3 cloves of minced garlic Sprinkle fresh chopped parsley on top (dried is ok too) Add salt if you wishTurn off heat, let cool a bit then refrigerate. (Does not freeze well but if you are hungry for borscht it is nice to pull some from the freezer even if it is not at its peak flavour). Will keep in fridge for a week.Serve hot or cold with a dollop of sour cream (plain yogurt works too). Also few pieces of rye bread with sweet butter go fantastic.If the soup does not have enough of bite add a Tablespoon of white vinegar to it. Link to comment Share on other sites More sharing options...
phishtaper Posted August 13, 2006 Report Share Posted August 13, 2006 mmmmmmmmm, yummy when's dinner? :grin: Link to comment Share on other sites More sharing options...
Groove Fetish Posted August 14, 2006 Author Report Share Posted August 14, 2006 quite a while back now- but it was delicious.Also made the best stock- the same recipe as above but used the boil the peelings idea to- using the peelings from the other veggies in the recipes. Also the beets greens from the beets. I also always add more beets. Link to comment Share on other sites More sharing options...
gentlemonkey Posted August 17, 2006 Report Share Posted August 17, 2006 holy christ that sounds amazing. I'm part Polish, and my grandmother made a borcht every xmas as well but it was more of a strained Beet soup. I like the sound of this one! especially with sour cream... YUM!! Link to comment Share on other sites More sharing options...
fluffhead77 Posted August 17, 2006 Report Share Posted August 17, 2006 holy christ that sounds amazing. I'm part Polish, and my grandmother made a borcht every xmas as well but it was more of a strained Beet soup. I like the sound of this one! especially with sour cream... YUM!!Which part is polish? tha sausage? Link to comment Share on other sites More sharing options...
Im going home Donny Posted September 23, 2006 Report Share Posted September 23, 2006 FINNALLY...printed this recipe off today miss lovely Groovey. Gimme another month and I'll manage to make it! Thnks for the rootsy recipe 3 CHEERS FOR BABA KRAVCHENKO! HIP HIP HOORAY!!! Link to comment Share on other sites More sharing options...
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