Borsch (((Authentic Ukrainian Classic Borsch)))

"Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com"
 
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photo by crazycanuck0770 photo by crazycanuck0770
photo by crazycanuck0770
Ready In:
3hrs 5mins
Ingredients:
23
Serves:
10
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  • Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  • Cook until soft, about 4 minutes.
  • Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  • Add the red wine vinegar and stir to deglaze the pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil.
  • Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.

Questions & Replies

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Reviews

  1. There's an old saying, "There are as many recipes for borsch as there are shtels." I don't know where the above reviewer gets his information, but borsch can be made with soup bones, tougher cuts of meat, cabbage, and a thousand other variations, depending on availability of ingredients. (Not to mention the cook's whim at the time.) Maybe this recipe is a bit fancier than most, but times and recipes change. My advice: Eat the borsch that you like, and we'll eat the one that we like.
     
  2. This soup is great. If you'd like to save you some time, don't roast the beets - just grate them and saute with oil for a couple of minutes before adding to the pot.
     
  3. All my great grandparents came from Odessa, Russia. This is the authentic classic Borsh, to be sure. I had not thought to roast my beets first. This is a great improvement. Only thing different my family has always done, is to add the beet tops to the pot last. Then we do serve it with a dollop of sour cream. We have it many times during each year. I cannot look at young beet greens without thinking Borsch. And adding a whistful sigh. Thank you for posting this recipe.
     
  4. I have to hand it to you, this is REALLY great borsch. The bacon is nice and roasting the beets first makes a big difference in the color and taste. Kudos to a very authentic AND great tasting soup. P.S. Use the beef broth instead of water. You won't regret it. :-)
     
  5. This made enough to feed an army!! it went down so well at my dinner party - even the beet haters were converted - really delicious thank you.
     
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Tweaks

  1. I have to hand it to you, this is REALLY great borsch. The bacon is nice and roasting the beets first makes a big difference in the color and taste. Kudos to a very authentic AND great tasting soup. P.S. Use the beef broth instead of water. You won't regret it. :-)
     

RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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