Monday, September 16, 2013

Oleksandra's Ukrainian borsch

Oleksandra's Ukrainian borsch

We had to do something with the beetroot. Oleksandra demanded carrots, root celery, leek, beans, and potatoes. I found all I needed on the local market. On our Sunday table a thick, Ukrainian borsch made our mouths water...

"Oleksandra's Ukrainian borsch"

- 5 beetroots
- root celery, some carrots, leek
- 4 potatoes 
- a generous handful of beans
- spare ribs or another piece of meat for broth

Cook beetroots until soft. Start simmering the meat. Soak the beans in water for a few hours, then cook until soft. Put the diced vegetables, except for leek, in the broth. add beans and diced potatoes. At the very end add grated beetroot for 2-3 minutes. Add a tablespoon of vinegar, add herbs and salt to taste. Serve with  a tablespoon of soured cream. 

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