Borshch Ukrainskii - Ukrainian Borscht 1 qt Water 2 qt Beef stock 3 tb Sunflower oil 2 c Beer -OR- 2 c Beet kvass 2 ea Beets peeled & juliened 4 lb Beef, chuck w/ bone 3 tb Red wine vinegar 1/2 lb Smoked pork butt 2 tb Butter 1 ea Carrot scraped diced 1 ea Onion coarse chopped 1 ea Cabbagehead small shredded 3 tb Tomato paste 1 1/2 tb Salt Black pepper to taste 4 tb Parsley minced 1 c Potato peeled & diced 1/2" 1/2 c Sour cream Categories: Ethnic, Soup, Ukrainian, Sidedish, Euro In a large stockpot bring beef to a boil in 2 1/2 qts. water with 1tb of salt. After 10 mins. of boiling reduce heat & simmer for 30 mins. then remove meat. Allow to cool & remove meat from bone & cube 1/2". Heat oil on med-heat in a large skillet. Saute onion, beets, & carrot until they are soft. Add potato & butter then cook for 2 mins. more. While this going on bring beef stock, water & beer or kvass to a boil in your stockpot. Add salt & pepper, vinegar, & meat. Drain beet-carrot-onion & potato mixture then add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30-45 mins. Remove from heat & allow to cool to room temp. Refrigerate overnight, re-heat & serve. A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves. *NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in the vinegar then add them to soup. ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine, circa 1997 10 DocKozzak         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005