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Author Topic: Red Ukrainian Borscht  (Read 204 times)

Online redhat

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Red Ukrainian Borscht
« 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.



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« Last Edit: December 31, 2019, 1959 UTC by redhat »
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Online Josh

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Re: Red Ukrainian Borscht
« Reply #1 on: December 31, 2019, 2259 UTC »
Ohhh I get it, it's "red" as in colour and not "red" as in commanismses.
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Offline JimIO

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Re: Red Ukrainian Borscht
« Reply #2 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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Offline Fansome

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Re: Red Ukrainian Borscht
« Reply #3 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.

Offline skeezix

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Re: Red Ukrainian Borscht
« Reply #4 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.
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Offline JimIO

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Re: Red Ukrainian Borscht
« Reply #5 on: January 02, 2020, 0355 UTC »
"Ohhh I get it, it's "red" as in colour and not "red" as in commanismses."

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Online redhat

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Re: Red Ukrainian Borscht
« Reply #6 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'.



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« Last Edit: February 06, 2020, 1331 UTC by redhat »
Somewhere under the stars...
WinRadio Excalibur/305 w/ a chi-town resonant loop, Kenwood KDC-U356 for mobile listening.
Please send QSL's and reception reports to xfmshortwave [at] gmail [d0t] com