Busters Recipes

Ukrainian Borscht


Ingredients:

6 cups water
1 cup pinto or small white beans
4 large beets, peeled and shredded
6 cups water
4 large carrots, peeled and shredded
3 cups water
3 medium potatoes, peeled and diced
2 cups water
2 celery stalks, chopped
2 onions, chopped
1 green bell pepper, chopped
1 sweet red pepper, chopped
4 cloves garlic, minced
4 cups water
2 tablespoons chicken soup base granules
4 cups chicken broth
1/2 cup instant potato flakes
1 teaspoon ground black pepper
2 tablespoons soy sauce
2 tablespoons dried dill weed or 4 tablespoons
fresh dill weed
3 tablespoons white sugar
3 tablespoons white vinegar

Directions:

In a pot, add 6 cups of the water and pinto beans
and simmer for
about 1 hour or until beans start to split.

Make sure the beans are covered with water at all
times during simmering. Save water along with the
beans to add to borscht later.

Peel and shred red beets, then place in a large
cooking pot and add
6 cups of the water. Boil beets until just tender,
but do not overcook.
Save water along with beets to combine later with
the remaining
ingredients.

Peel and shred carrots, then place in separate pot
along with 3
cups of the water. Boil until tender, but do not
overcook. Save
water along with carrots to add later to borscht.

In a separate pot, add potatoes and 2 cups of the
water and cook
until tender. Mash potatoes in their own liquid
and set aside to
add to borscht later.

In a separate pot, add chopped celery, chopped
onions, diced green
and red peppers, chopped garlic, 4 cups water and
chicken soup
base and simmer until vegetables are just tender.
When tender,
transfer to the cooking pot with beets.

Add cooked beans, carrots and mashed potatoes to
cooking pot.

Now add vegetable broth, mix well and bring to
boil. Add instant
potato flakes, black pepper, soy sauce, dill weed,
sugar, vinegar
and cook for another 5 minutes.

If borscht appears too thick, add additional water
and cook for 2 minutes longer.

Adjust seasonings to taste. If desired, garnish
each serving with a dollop of sour cream.

Makes 20 servings

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