Subject: Ukrainian Borscht
From: "Dancer^" <[email-masked]>
Date: 29 Feb 2000 12:18:01 GMT
Newsgroups: rec.food.recipes

Ukrainian Borscht

8 cups beef stock
1/2 medium head of cabbage, finely shredded
3 medium potatoes, cut into 1-inch cubes
1 large red beet, shredded
1 Tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 Tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley root or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 whole head of garlic, peeled and chopped
2 Tablespoons bacon fat
fresh parsley, chopped

Garnish: sour cream

Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 
minutes. In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes
in a saucepan and cook gently, covered, for about 5 minutes. Set aside. Then, in
another small pan, heat the butter, mix in the onion, carrot, and parsley root 
(or parsnip), and braise. When the cabbage and potatoes are finished simmering, 
add the beet mixture, the onion mixture, the peppercorns, allspice berries, and 
bay leaves--and cook another 10 minutes. Stir in the chopped garlic, the 
remaining bacon fat, and the chopped parsley. Then turn the heat down to a very 
low simmer, lightly cover the pot, and simmer very slowly for about 4= hours. 
Turn off the heat, let cool, and allow to ripen for about 12-18 hours. When 
ready to serve, reheat gently then ladle into bowls. Top each with a teaspoonful
of sour cream and serve with a slice of dark rye bread. 

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