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Borschtsch Ukrainskii
Ukrainian Borschtsch

1 quart water
2 quart beef stock
3 Tbsp sunflower oil
2 cup beer
2 beets, large peeled and julienned
4 lb beef, chuck with bone
3 Tbsp red wine vinegar
1/2 lb smoked pork butt
2 Tbsp butter
1 carrot, large scraped, diced
1 onion, med. coarse chopped
1 cabbage head small shredded
3 Tbsp. tomato paste
1 1/2 tbsp. salt
black pepper to taste
4 Tbsp parsley, minced
1 cup potato, peeled and diced 1/2" cubes
1/2 cup sour cream

In a large stockpot bring the beef to a boil in 2 1/2 quart. Water
with 1 tbs of salt. After 10 minutes of boiling reduce heat and
simmer for 30 minutes more, then remove meat, cool and remove meat
from bone & cube 1/2". In a large skillet on heat the oil on medium
heat. Saute the onion, beets, and carrot until they are soft. Add
the potato and butter then cook for 2 minutes more. In the mean
time bring the beef stock, water & beer to a boil in the stockpot.
Add salt and pepper, vinegar, and meat. Drain the beet-carrot-onion
and potato mixture and add to stockpot. Reduce heat and cook for
20 min. then add cabbage, tomato paste and pork butt. Cook another
30 to 45 minutes. Remove from heat and allow to cool to room
temperature. Refrigerate overnight, re-heat and serve. A large
dollop or 2 of sour cream in the soup is mandatory when served.
Allow each person to stir it in themselves.

Note: You may add 1 1/2 cups of cooked white beans to this soup
if you wish but if you do so soak them in vinegar then add them to
the soup.


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