Добрый день дорогие друзя!  

I absolutely am enamored with Russian cooking and the rich savory dishes that come from Eastern Europe, so today, I wanted to share a classic recipe for Borsch (Борщ) with you.  To be fair, Borsch originated in Ukraine and is claimed very proudly by the Ukrainian people.  However, the Soviet Union, which Ukraine was a part of for most of the 20th century, disregarded regional identities for the more national identity, found in Moscow rather than your home region.  Because of this, Borsch came to be associated with Russia, and continues to be to the present day.

Traditionally, the carrots and beets are grated into the soup, although there about as many variations of Borsch as there are Russians and Ukrainians!  One thing you will find if you ever travel to Eastern Europe (particularly the republics of the former USSR), is that Borsch is absolutely a staple to the common diet of the people.  There are two varieties that are primarily cooked in Russia and Ukraine: green (зелёный) and red (красный) Borsch.  Green Borsch is traditionally prepared during the summer and red in the colder winter months.  Borsch is also traditionally eaten with garlic sauce soaked rolls called "Pampushki." Here, I have shared a great recipe for Borsch I discovered online that I highly recommend.  The only changes that I would recommend (although you can do whatever you like) is to grate the beets and carrots rather than chopping them, particularly if you are in a home of people who are apprehensive of beets!  The only two absolutes in the dish are allowing the beef broth to cool over night, (it really improves the quality of the soup by removing the fat from the broth) and you must use fresh Dill!  Dill is by far the most popular spice in Ukraine and Russia and you will find your food covered in it wherever you go!  The fresh Dill is by far what makes the dish.  I hope you enjoy cooking this as much as I did.  Cooking can be quite therapeutic :-)

Удачи и приятного аппетита!

 
 

 Ingredients

• 8 cups beef broth*
• 1 pound slice of meaty bone-in beef shank
• 1 large onion, peeled, quartered
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced cabbage
• 3/4 cup chopped fresh dill
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste

*Use gluten-free broth if you are cooking gluten-free

Method

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.


Yield: Serves 6.