Minnesota State Fair Recipe Handout #3

UKRAINIAN BORSCHT –

adapted from THE ART OF RUSSIAN CUISINE (Anne Volokh)

1 soup bone (broiled)
1 pound boneless beef chuck
1 ½ pounds sausage
2 medium white onions
1 carrot
1 small handful of celery root or celery seed
1 pinch salt
2 medium beets
3 diced tomatoes
2 diced potatoes (already boiled 75%)
1/3rd head cabbage
1 dash of pepper
2 tablespoons of tomato paste
1 cup of any white bean
1 tablespoon fresh dill
½ cup mushroom
3 cloves garlic
Add water as needed

*topped with chopped parsley and sour cream

** If you stick a wooden spoon into the borscht, and it stands erect, it is Ukrainian

***Always remember the majority of your flavors in soups-stews and chili comes in at the beginning of the cooking process, not the end.

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