Bowl of Borshch Chernivtsi
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Borshch Chernivtsi, Meatless


Ukraine   -   Pisnyi Borshch po-chernivets'ky
Makes:
Effort:
Sched:
DoAhead:  		 4 qts
***
3 hrs
Yes		 A Borshch from the foothills of the Carpathian Mountains in western Ukraine. It usually contains meat, but this version does not. Ukrainians make many recipes meatless for Lent.

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-- Group #1
Onion
Carrots
Parsnip
Celery
-- Group #2
Tomatoes
Potatoes (1)
Beets (2)
Cabbage
-- Group #3
Apples, tart (3)  
Zucchini
can Beans (4)
-- Group #4
Garlic
Dill
Parsley
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Butter
Broth, Vegie (5)  
Paprika (6)
Bay Leaves
Salt
Pepper
-- Serve with
Sour Cream (3)
DO AHEAD   -   (45 min - 15 min work)
  1. Prepare Vegetable Stock if not on hand.
PREP   -   (1-3/4 hrs)

Group #1 - Mix all as prepared.
  1. Quarter ONION lengthwise and slice crosswise thin .
  2. Peel CARROTS and PARSNIP. Dice about 1/4 inch.
  3. Trim CELERY and cut into about 1/4 inch dice.
Group #2 - Mix all as prepared.
  1. Scald TOMATOES in boiling water 1 minute. Chill in cold water, peel, and chop small.
  2. Peel POTATOES and cut into about 1/2 inch chunks. Place in cold water and bring to a boil until the outer surface is soft (Do Not skip). Cool and add to Tomatoes.
  3. Peel BEETS and grate on the large holes of the grater. An electric grater is a real help here.
  4. Core CABBAGE and shred. Slice lengthwise into wedges about 1 inch wide, then slice thin crosswise.
Group #3 - Chop Apples near time to add to soup.
  1. Peel APPLES, core, and chop medium.
  2. Chop ZUCCHINI coarse.
  3. Drain BEANS.
Group #4 - Mix all as prepared
  1. Crush GARLIC lightly.
  2. Strip fronds of DILL from heavy stems and chop coarse.
  3. Strip Leaves of PARSLEY from stems and chop small.
RUN - (1 hr)
  1. In a stew pot (5 quart) melt Butter and stir in all Group #1. Fry stirring until Vegies are softening, but no browning.
  2. Stir in Broth, Paprika, and all Group #2. Bring to a boil, then cover and turn to a simmer for about 20 minutes.
  3. Stir in all Group #3. Bring back to a boil and simmer another 10 minutes.
  4. Stir in all Group #4, Salt, and Pepper. Taste and adjust seasoning. If needed, add boiled Water.
  5. Set finished Borshch aside for as long as you have or overnight. Bring back to a simmer before serving.
NOTES:

  1. Beets:

      These should be live Beets. They can be bought with Greens (use them elsewhere) or could be storage beets that are starting to sprout. Those cut flat top and bottom are old and lack flavor.

  2. Potatoes:

      Use White Rose or similar potatoes that hold up to wet cooking. Shun Yukon Gold because they turn to mush with more than the minimum cooking time. For details see our Potatoes page.

  3. Apples, tart:

      The standard Tart Apple here North America is the Granny Smith, sold almost anywhere apples are sold.

  4. Beans:

      Either Large Red or Large White Beans from a can. No sense in soaking and cooking for just 1-1/2 cup.

  5. Stock, Vegetable:

      Example recipes can be found in our index Stocks, Broths. If making the Broth a few hours before making the Borshch you can use all the peels and offcuts from the vegetable items for an excellent stock. Just add some Leek or Onion and some more Celery and Parsley. Add Water to cover, bring to a boil, simmer 40 minutes and strain.

  6. Paprika:

      If possible use real Hungarian Sweet Paprika, which has much better color and flavor than generic American "Paprika".

  7. Comments:

     
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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