We try to incorporate traditional Ukrainian dishes during the Holidays so that Olena can experience some of it. This is our 3rd year making a Ukrainian pirogi and this year I am going to attempt Borsch. I have done it in the past but I got the recipe off line and it didn't taste the same. Gene emailed me his family recipe earlier this week....thought I would share in case any of you are interested! Have fun translating! :)
Borsch Ukrainian with meat.
In boiling bone clear soup lay meat, cook him to readiness, take out and cut on portion. A beet is chopped by a straw, salt, splash by vinegar, mix and extinguish with addition of fat from meat-stock, tomato-puree, sugar to semireadiness. Onion is chopped a straw and slightly toast with fat. In a clear soup put the potato cut pieces, take to boiling.Add a slicing(cut) straw a fresh cabbage and cook 15 minutes, mortgage the stewed beet, and bow. Cut fresh tomatoes, Bulgarian pepper, slightly toasted flour and boil 5 minutes, whereupon refuel borsch fat, pounded with a garlic, take to boiling and give insisted during 20-25 mins. At a serve in a dish lay the piece of the boiled meat, sour cream and greenery of parsley.
Ingredients:Beef 54, bones 100, a cabbage is fresh 75 potato 100, carrot 25, root of parsley 10, Onion 5-6, garlic 2, tomato-puree 20 or tomatoes are fresh 75, a pepper is Bulgarian 10, a flour is a wheat 3, fat 5, fat 5, sour cream 20, sugar 5, vinegar (3%), 8, greenery of parsley 5, a pepper is black, a pepper is sweet-scented, a sheet is laurel, salt.
Borsch Ukrainian with meat.
In boiling bone clear soup lay meat, cook him to readiness, take out and cut on portion. A beet is chopped by a straw, salt, splash by vinegar, mix and extinguish with addition of fat from meat-stock, tomato-puree, sugar to semireadiness. Onion is chopped a straw and slightly toast with fat. In a clear soup put the potato cut pieces, take to boiling.Add a slicing(cut) straw a fresh cabbage and cook 15 minutes, mortgage the stewed beet, and bow. Cut fresh tomatoes, Bulgarian pepper, slightly toasted flour and boil 5 minutes, whereupon refuel borsch fat, pounded with a garlic, take to boiling and give insisted during 20-25 mins. At a serve in a dish lay the piece of the boiled meat, sour cream and greenery of parsley.
Ingredients:Beef 54, bones 100, a cabbage is fresh 75 potato 100, carrot 25, root of parsley 10, Onion 5-6, garlic 2, tomato-puree 20 or tomatoes are fresh 75, a pepper is Bulgarian 10, a flour is a wheat 3, fat 5, fat 5, sour cream 20, sugar 5, vinegar (3%), 8, greenery of parsley 5, a pepper is black, a pepper is sweet-scented, a sheet is laurel, salt.
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