Borscht

Borscht was originally named after a weed--the borshchevik-- a universal ingredient in the earliest days of soup making. It was only later, in the 10th and 11th centuries, that peasants starting adding beet root, when it was imported from Europe into the Ukraine--which then became the main beet-growing region in Russia. In fact, the classic Russian borscht, as noted, is called "malorossisky borscht," from the Old Russian name for Ukraine. While Ukrainians used their abundant beets for everyday soup, in the less fertile north borscht was a special treat only to be cooked for festivals. Thus it's great popularity with northern artists. Alexander Pushkin and Nikolai Gogol were known to savor their borscht to the very last drop.

Ingredients

  • 2 Tablespoons butter
  • 1 onion, chopped
  • 1 1/2 pounds red beets, peeled and cut into 1/8 x 2 inch strips
  • 2 large carrots, peeled and cut into 1/8 x 2 inch strips
  • 1/4 cup red wine vinegar
  • 1 Tablespoon sugar
  • 2 fresh tomatoes, peeled and chopped or 1 (15 ounce) can of whole tomatoes, chopped
  • 1 teaspoons salt
  • black pepper
  • 1 1/2 quarts beef stock
  • 1/2 pound cabbage
  • 1/4 pound ham, cut into cubes
  • 1 pound leftover beef cut into small chunks
  • Parsley
  • bay leaf
  • sour cream

Directions

In dutch oven sauté onion in butter. Stir in beets and carrots. Add vinegar, sugar, tomatoes, salt and pepper.

Pour in 1/2 cup of the stock, cover and simmer for one hour.

Pour in the rest of the stock , add chopped cabbage and bring to a boil.

Stir in the ham , beef , parsley and bay leaf. Simmer for thirty minutes.

When ready to serve ladle into bowls and sprilkle with chopped fresh dill.

Serve with bowl of whipped sour cream.

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