Borscht (Ukrainian Clear Style)
Ukrainian Clear Beet Soup (Borscht)
INGREDIENTS
Beef Stock
1/2 lb. fresh beef brisket, in 1 piece
2 qt. cold water
2 thin slices lean bacon, cut into 1 inch pieces
1 md. sized onion, peeled and quartered
1 md. sized parsnip, peeled and coarsely chopped
1 md. sized carrot, peeled and coarsely chopped
1 md. sized garlic clove, peeled and coarsely chopped
1/2 sm. parsley root, peeled and coarsely chopped
1 sm. bay leaf
1 tsp. salt
Freshly ground black pepper
Beet Stock
2 lb. md. sized firm young beets, peeled and coarsely grated
5 cups cold water
2 tbsp. red wine vinegar
1-1/2 tsp. salt
1 tbsp. strained fresh lemon juice
1 tsp. sugar
Method
FOR THE BEEF STOCK: Combine the beef brisket and 2 quarts of cold water in a heavy 4 to 5 quart enameled or stainless steel casserole. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Add the bacon, onion, parsnip, carrot, garlic, parsley root, bay leaf, 1 teaspoon salt and a few grindings of pepper. Then reduce the heat to low and simmer partially covered for about 2 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a small skewer or knife.
With tongs or a slotted spoon, transfer the brisket to a plate and drape foil over it to keep it warm.
Strain the contents of the casserole through a fine sieve into a deep bowl, pressing down hard on the bacon bits and vegetables with the back of a spoon to extract all their juices before discarding them. With a large spoon, skim off and discard as much of the surface fat as possible. Return the stock to the casserole.
FOR THE BEET STOCK: In a 3 to 4 quart enameled or stainless steel saucepan, bring the grated beets and 5 cups of cold water to a boil over high heat. Reduce the heat to moderate and cook uncovered for 10 minutes. Then reduce the heat to low, stir in the vinegar and 1 teaspoon of the salt, and simmer, partially covered, for 30 minutes. Strain the stock through a fine sieve into a glass or ceramic bowl, pressing down hard on the beets with the back of a spoon to extract all their juice before discarding them.
The beet and beef stocks may be set aside at this point if you wish to use the brisket to make meat stuffed buns (Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with Variations) see recipe, usually accompanying the soup.
Just before serving, combine the stocks, add the remaining 1/2 teaspoon of salt, the lemon juice and sugar, and bring to a boil over high heat. Taste for seasoning and serve at once from a heated tureen or individual soup plates. If you have not prepared the pyrizhky, the brisket may be sliced and served with the soup. Serves 8 to 10.
INGREDIENTS
Beef Stock
1/2 lb. fresh beef brisket, in 1 piece
2 qt. cold water
2 thin slices lean bacon, cut into 1 inch pieces
1 md. sized onion, peeled and quartered
1 md. sized parsnip, peeled and coarsely chopped
1 md. sized carrot, peeled and coarsely chopped
1 md. sized garlic clove, peeled and coarsely chopped
1/2 sm. parsley root, peeled and coarsely chopped
1 sm. bay leaf
1 tsp. salt
Freshly ground black pepper
Beet Stock
2 lb. md. sized firm young beets, peeled and coarsely grated
5 cups cold water
2 tbsp. red wine vinegar
1-1/2 tsp. salt
1 tbsp. strained fresh lemon juice
1 tsp. sugar
Method
FOR THE BEEF STOCK: Combine the beef brisket and 2 quarts of cold water in a heavy 4 to 5 quart enameled or stainless steel casserole. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Add the bacon, onion, parsnip, carrot, garlic, parsley root, bay leaf, 1 teaspoon salt and a few grindings of pepper. Then reduce the heat to low and simmer partially covered for about 2 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a small skewer or knife.
With tongs or a slotted spoon, transfer the brisket to a plate and drape foil over it to keep it warm.
Strain the contents of the casserole through a fine sieve into a deep bowl, pressing down hard on the bacon bits and vegetables with the back of a spoon to extract all their juices before discarding them. With a large spoon, skim off and discard as much of the surface fat as possible. Return the stock to the casserole.
FOR THE BEET STOCK: In a 3 to 4 quart enameled or stainless steel saucepan, bring the grated beets and 5 cups of cold water to a boil over high heat. Reduce the heat to moderate and cook uncovered for 10 minutes. Then reduce the heat to low, stir in the vinegar and 1 teaspoon of the salt, and simmer, partially covered, for 30 minutes. Strain the stock through a fine sieve into a glass or ceramic bowl, pressing down hard on the beets with the back of a spoon to extract all their juice before discarding them.
The beet and beef stocks may be set aside at this point if you wish to use the brisket to make meat stuffed buns (Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with Variations) see recipe, usually accompanying the soup.
Just before serving, combine the stocks, add the remaining 1/2 teaspoon of salt, the lemon juice and sugar, and bring to a boil over high heat. Taste for seasoning and serve at once from a heated tureen or individual soup plates. If you have not prepared the pyrizhky, the brisket may be sliced and served with the soup. Serves 8 to 10.
Cream of Butternut Soup
This winter squash is a good source of dietary fiber, Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. The coconut milk adds healthy fats (medium chain truglycerides.
- 1 Butternut squash, about 3 pounds
- 1 can of full fat coconut milk
- 1 tablespoon of pesto (any variety)
- 3 Tablespoons of pecans or pumpkin seeds
- 1 can consume
- salt, black pepper to taste, along with basil, thyme, onion powder, oregano)
- Cut the butternut in small pieces and scrape the seeds and filaments off. Place in a pyrex pan, add 2 cups of water and bake in a preheated 350F oven for 30 minutes or until tender.
- Cool the butternut pieces, peel them and place in a food processor with the consume and the can of coconut milk, salt and pepper, seasonings and the pesto. Process till the squash is creamy and smooth, taste for seasoning and pour into a pot. Heat gently.
- Serve with a sprinkling of chopped toasted pecans and pumpkin seeds.