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General Category => Huh? => Topic started by: redhat on December 31, 2019, 1731 UTC

Title: Red Ukrainian Borscht
Post by: redhat on December 31, 2019, 1731 UTC

I got the taste for this watching some of Bald & Bankrupts' video while bumbling through Belarus.

Ingredients;
1 16oz pkg pork sausage
3 medium beets, peeled and chopped
4 carrots, peeled and chopped
4 small potatoes, peeled and cubed
1 large yellow onion, chopped
1 6 oz can tomato paste
3/4 cup water
1/2 head of cabbage cored and chopped
1 8 oz can petite diced tomatoes
3 cloves of garlic, minced
olive oil
1tsp white sugar
salt & pepper
parseley
sour cream

In a skillet, add the pork and crumb.  Cook until done.  Drain grease and set aside.

In a large stockpot, bring 2 quarts of water to a boil.  Add pork, and once boiling again, add beets and cook until they have lost their color, about 10 minutes.  Add potatoes and carrots, cook until tender, approx. 15 minutes.
Add cabbage and can of diced tomatoes.

In a skillet, add oil and onion and cook until tender over medium heat.  Stir in tomato paste and water, and mix until well incorporated.  Add mixture to stockpot contents along with garlic.  Remove from heat, cover and allow to stand for 5 minutes.  Taste, season with salt, pepper, and sugar.

Ladle into bowl, garnish with some parsley and a dolop of sour cream.

(https://i.imgur.com/TBsbvWJ.jpg)

+-RH

Title: Re: Red Ukrainian Borscht
Post by: Josh on December 31, 2019, 2259 UTC

Ohhh I get it, it's "red" as in colour and not "red" as in commanismses.

Title: Re: Red Ukrainian Borscht
Post by: JimIO on January 01, 2020, 0206 UTC

Sounds delicious, but coring a cabbage and getting tomato paste out of a can is way too much work!    8)

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Title: Re: Red Ukrainian Borscht
Post by: Fansome on January 01, 2020, 0317 UTC

I had a bowl of this at a Polish restaurant a couple of weeks ago. It's great to dip dark rye bread into.

Title: Re: Red Ukrainian Borscht
Post by: skeezix on January 01, 2020, 0613 UTC

I am going to have to make this. Looks simple enough, just have to be careful with the beets or everything will be red.

Potato vodka is a great accompaniment for this.

Title: Re: Red Ukrainian Borscht
Post by: JimIO on January 02, 2020, 0355 UTC

"Ohhh I get it, it's "red" as in colour and not "red" as in commanismses."

https://rigexpert.com/about/about-us/

Check out the CFO...    8)

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Title: Re: Red Ukrainian Borscht
Post by: redhat on February 06, 2020, 1329 UTC

I made another batch of this last weekend.  This time I shredded the carrots and beets, per the original recipe.  The soup seems thicker, just as good though.  It also seems like it is slightly better the days after, maybe the flavors get some time to 'gel'.

(https://i.imgur.com/afHAwpq.jpg)

+-RH