Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Sunday, March 15, 2009

Ukrainian Borscht

When people ask if there is any food I don't like, I've always answered with "beets". For years I've tried to love them, because they are just so beautiful to look at, but to no avail. Yet... now I've found a recipe that I LOVE which traditionally gets it's color from beats. It's a wonderful, mild dish with full, but not too powerful, flavors. The seasonings are simple: fresh garlic, salt and pepper. The flavor comes from the tomato, beets, onion, and cabbage and is fabulous!

16 oz meat (your choice) I used stew beef but pork sausage or lamb is good too
2 T Olive oil
3 beets, peeled and shredded
3 carrots, peeled and shredded
3 medium potatoes, peeled and cubed
1 onion, diced
6 oz tomato paste
1/2 head of cabbage, shredded
8 oz diced tomatoes in juice
3 cloves garlic, minced
salt & pepper to taste
1 tsp white sugar, (or to taste)
Sour cream for topping
Parsley for garnish

Cook the meat in oil until just brown. Boil 2 quarts of water in a large pot and add the meat. Add beets and boil until they lose their color.

Add carrots and potatoes garlic and onions to the pot. Cook for about 20 minutes or until tender. Add cabbage, tomato paste, diced tomatoes in juice, salt & pepper, and sugar to the pot and cook another five minutes or so.

Serve topped with sour cream and garnished with fresh parsley

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