Name: Ukranian-Style Beet Soup (Борщ украинский)
Yield: 4 Quarts
Cuisine: Russia
Ingredients: 1 small tart apple, peeled, cored and diced; 3 tablespoons tomato paste; 1½ tablespoons salt; freshly ground black pepper to taste; 1 ounce salt pork; 2 large beets, peeled and cut into julienne strips; ¼ cup dried beans, soaked overnight; ½ pound smoked pork butt; 4 tablespoons minced parsley; 1 bay leaf; 2 tablespoons butter; ¾ pound potatoes, peeled and cubed; 1 small head of white cabbage, shredded; 3 tablespoons red wine vinegar; 12 cups water; 1 onion, chopped; 4 pounds beef shin or beef chuck with bone; 1 carrot, scraped and diced; ½ celery root, peeled and diced; 3 cups Beet Kvass

Preparation info

4 Quarts

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Native to Ukraine, borshch is one of the great soups of the world. Well over a hundred varieties of the soup exist—rather a startling total when one considers the relatively small size of Ukraine. Although as many as twenty different ingredients may go into a well-flavored borshch, the common component is beets, lending the soup its characteristic flavor and color. (The sole exception to this rule is the so-called “green” borshch, flavored with spinach and sorrel.) Each region of Ukraine bo