Kaleenka Borshch Borsch Recipes

CLASSIC BORSCHT RECIPE (BEET SOUP)

Steps:

• Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
• Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
• Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
• While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
• When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

KALEENKA PIROSHKY

Steps:

• In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
• Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
• (The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
• In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
• In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
• Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
• Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
• Preheat oven to 350 degrees F.
• To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
• Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
• Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
• Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
• Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
• Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!

VESELKA'S FAMOUS BORSCHT

Steps:

• To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
• Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
• Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
• Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
• When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
• To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
• To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
• To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

UKRAINIAN MEATLESS BORSCH (BORSCHT)

Steps:

• Pour hot water over the mushrooms, drain, and wash.
• Cover with lukewarm water and soak for 30 minutes or longer.
• The period of soaking will depend on the variety of mushrooms used.
• The boletus variety (white hryby) requires little or no soaking.
• Cook the mushrooms in the same water in which they were soaked until they are tender.
• Cook the onion in the oil until slightly wilted.
• Add the beets, parsley, peppercorns, and water.
• Cover and cook until the beets are barely done.
• Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
• At this stage put in the cabbage, and cook until it is tender but not overcooked.
• The cabbage should retain some crispness.
• Add the remaining ingredients.
• Use the beet kvas or lemon juice with discretion.
• The borsch should be mildly tart but not sour.
• Season to taste.
• Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
• Bring to a boil.
• Serve.
• BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
• Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
• To hasten fermentation, place a slice of sour rye bread among the beets.
• Cover and keep at room temperature for a few days.
• When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
• The kvas is added to borsch in the final stage of cooking.
• Pour a small quantity of kvas into the borsch and bring to a boil.
• Overboiling fades the color of kvas.