Post by JeÃusActually, I've been thinking about making an authentic Ukrainian style
borsch for my Grandmother. She talks about it from time to time but
unfortunately never cooks much at all anymore - certainly not like she
used to, as she's well into her 90's now. I reckon she'd love to have it
again - I just need to try to use the same sort ingredients as much as
possible, I'm sure there is a fair degree of variation with borsch.
Yep. Here is my vego version. You can add other vegies like zucchini and
capsicum if you like.
Ukrainian Borshch
a little sunflower oil
I onion, peeled and chopped
garlic to taste, peeled and chopped
1 tin chopped tomatoes, or some fresh tomatoes, or some tomato paste
salt
pepper
bay-leaf
1-2 beetroot, peeled and diced
1 potato, peeled and diced
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1 stick celery, peeled and chopped
several cups of shredded cabbage
dill or parsley or both, chopped
Fry the onion and garlic in the oil for a few minutes, till the onion
goes "transparent". Pour in some water and add the tomatoes, salt,
pepper and bay-leaf. Cut up and add the vegies in the order listed,
allowing the water to reboil between additions, but I leave another 5-10 mins
before I add my cabbage as I prefer it just-cooked. Dad tells me that they
have special less-sweet/more-acidic tomatoes for borshch in Ukraine, so
emigres tend to add vinegar or lemon juice.
Add the dill or parsley just before serving, and have sour cream on the table.
Of course your Gran will have her own ideas; have a chat to her first as it
would not be too great to unleash the World's Worst Borshch on her!
--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)
http://chookiesbackyard.blogspot.com/