Uncle Bill's Ukranian Borscht
Submitted by William (Uncle Bill) Anatooskin
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| prep time: 30 minutes | cooking time: 1 hour and 50 minutes | makes 20 servings |
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| This borscht is very healthy. Preparation and cooking time is quite lenghty, however, you will not be disappointed. After making many batches of the Ukrainian Borscht, I finally came up with this recipe that is desired by many Ukrainians. What a compliment this is for me. |
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Equipment:
shredder
3 medium size saucepans
1 large cooking pot
Ingredients
1 cup pinto beans
6 cups water for the beans
4 large red beets, peeled and grated (about 4 cups)
6 cups water for the grated beets
4 large carrots, peeled and grated
3 cups water for the carrots
3 medium potatoes, peeled and diced (about 3 cups)
2 cups water for the potatoes
2 large celery ribs, chopped small
2 medium onions, chopped small
1 large green pepper, seeded and diced
1 large sweet red pepper, seeded and diced
5 large garlic cloves, finely chopped
3 Tbsp. vegetable soup base or 3 vegetable bouillon cubes
4 cups water for the above 7 ingredients
4 cups vegetable broth
1/2 cup instant potato flakes
1 tsp. freshly ground black pepper
2 Tbsp. soy sauce
2 Tbsp. dried dill weed
3 Tbsp. granulated sugar
2 Tbsp. white vinegar
Directions
Please note that I prefer to cook the ingredients separately, as each one takes different amount of times to cook.
In a medium size saucepan, add pinto beans and 6 cups of water; bring to boil, then reduce heat, cover and simmer for 1 hour or until beans start to split. Make sure that the beans are covered with water at all times during simmering. Add additional water if required.
Peel and grate beets and add them to the large cooking pot.
Measure 6 cups of water and bring to boil. Reduce heat and simmer for about 20 minutes or until just tender, DO NOT OVERCOOK.
Peel and grate carrots and add to a medium size saucepan. Measure 3 cups of water and cook until carrots are just tender, about 15 minutes.
In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until potatoes are tender. Mash potatoes in the water and add to the large cooking pot.
Add the cooked pinto beans including liquid, carrots and liquid and mashed potatoes to the large cooking pot. Turn the heat to low to just keep warm.
In a separate large saucepan, add chopped celery, chopped onions, green and red peppers, chopped garlic, 4 cups of water, vegetable soup base, cover and simmer until vegetables are just tender, about 10 minutes. When done, transfer to the large cooking pot along with the liquid.
Add vegetable broth to cooking pot and bring to boil.
Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar and vinegar and simmer for 5 minutes.
If borscht appears too thick, add additional water or vegetable broth (one cup at a time) and cook for 3 to 4 minutes longer.
Adjust seasonings to taste.
If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
Refrigerate any unused portion. |
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Reviews (add your own)
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| Jai wrote on Thursday January 05th, 2006 05:21 AM |
 four soybeans |
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Wow! Cooking for an army. My son and I are hungry vegans, but this recipe left us with plenty of leftovers. Great flavour, you make a vegan Ukranian happy. Dobre! |
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