A hearty soup full of meat and vegetables, Borscht Ukranian is a meal in itself. Serve it with hot crusty bread.
If pints cold water 1 lb. stewing beef, cut into 1-inch cubes 1 marrow bone, cracked 8 oz. lean fresh pork, sliced 8 oz. boiled ham, diced 1 small bay leaf 5 peppercorns 1 garlic clove, crushed
3 medium-sized tomatoes, blanched and skinned
1 celery stalk, sliced
1 parsnip, peeled and chopped
5 medium-sized raw beetroots
1 small white cabbage, shredded large onion, chopped medium-sized potatoes, peeled and diced
1 teaspoon salt
1 tablespoon red wine vinegar
1 teaspoon sugar
4 oz. canned kidney beans, drained
2 tablespoons chopped parsley
5 fl. oz. sour cream
Bring the water to a boil in a large sauce-pan. Add the beef and the bone. Cover, reduce the heat and simmer for 1 hour.
Add the fresh pork, the boiled ham, bay leaf, peppercorns, garlic, tomatoes, celery and parsnip to the pan. Cover and raise the heat. Bring the soup to the boil. Reduce the heat to low and simmer gently for 1 ½ hours.
While the soup is simmering, boil 4 of the beetroots , unpeelcd, in water, until they are tender when pierced with a knife. Drain the beetroots in a colander. When they are cool enough to handle, remove the skins and coarsely chop each beetroot .
Peel the remaining raw beetroot . Grate it and mix it with 4 tablespoons of cold water. Set aside.
Remove the bone and meats from the pan. Discard the bone. Strain the soup through a sieve and discard the vegetables and flavourings. Return the meats and strained soup to the pan. Add the cooked beetroots , cabbage, onion, potatoes, salt, vinegar and sugar. Simmer the soup, covered, over low heat for 45 minutes.
Add the beans to the pan and simmer, covered, for a further 10 minutes.
With a metal spoon, skim the fat off the surface of the soup. Add the grated raw beetroot to the soup. Return the soup to a boil. Taste the soup and add more salt and sugar if necessary. Pour the soup into a tureen, sprinkle with parsley and serve with the cream.