Ukrainian Beets Recipes

RUSSIAN HREN HORSERADISH RECIPE

Steps:

• Place washed beets in the medium pot and cover with enough water cover the top of the beets. Add 1 tbsp vinegar and 3/4 tsp salt to the water and boil about 1 hour, or until beets are easily pierced with a knife.
• Cool cooked beets to room temperature. Use gloves to remove skin from beets. Finely grate beets using fine grater.
• Once beets are grated, add 1/4 tsp sugar, 1/2 tsp vinegar and 1/8 tsp salt and mix. Than add 1/4 cup of horseradish or to taste. You can also add more salt, vinegar or sugar to taste.

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

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.

UKRAINIAN BEET GREEN CABBAGE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
• Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
• Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
• Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.

UKRANIAN PICKLED BEETS

Steps:

• Mix beet liquid, vinegar, sugar, salt and spices in a saucepan and bring to a boil.
• Add beets and return to a boil, then remove from the heat.
• Transfer beets to a jar and cover with liquid.
• Marinate in refrigerator for 2 to 3 days, then serve.

UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD

Steps:

• Gather the ingredients.
• In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
• In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
• Add 4 cups of the flour and mix just until well combined.
• Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
• Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
• Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
• Knead until dough is smooth.
• Smear top with melted butter or oil.
• Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
• Meanwhile, wash the beet leaves.
• Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
• Remove from water and shock with cold water to stop the cooking process. Let drain.
• Gather the ingredients.
• When the dough has doubled, punch it down.
• Take a walnut-sized piece of dough, elongating it to a rectangular shape.
• Place it on a beet leaf.
• Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
• Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
• Place a layer of beet rolls in the bottom.
• Brush with melted butter or other fat and salt.
• Repeat layering, ending with melted butter or fat and salt on top.
• Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
• Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
• Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
• Gather the ingredients.
• While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
• Stir in 2 tablespoons flour and cook until mixture bubbles.
• Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
• Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
• Then add tempered sour cream back into the sauce, whisking until smooth.
• Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.

UKRAINIAN MEATLESS BEET SOUP (BORSHCH)

Steps:

• Gather the ingredients.
• Cook 3 red beets in boiling water just until the skins slip off easily. Place in cold water and, when cool enough to handle, peel. Cut beets into thin strips and set aside.
• Meanwhile, in a heatproof bowl, pour enough boiling water to cover over 1/2 cup dried mushrooms and let soak for 1 hour. Carefully remove from soaking liquid so as not to disturb the grit at the bottom of the bowl, and chop. Strain soaking liquid and reserve.
• In a soup pot, sauté 1 large diced onion in 2 tablespoons oil until translucent. Add 2 cloves minced garlic and sauté 1 minute longer. Add 1 large peeled and diced carrot, 1 large peeled and diced potato (if using), 1/2 peeled and julienned parsley root , 1 diced celery rib, 3 black peppercorns, chopped drained mushrooms, strained mushroom soaking liquid, peeled beets and 8 cups water. Bring to a boil. Reduce heat and simmer until vegetables are al dente . Add 1/2 head shredded cabbage and cook until tender.
• Add 2 tablespoons beet kvas or white vinegar or lemon juice to give the soup its characteristic sour taste, 2 tablespoons tomato paste, 1 tablespoon chopped dill, 1/2 cup cooked white beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish.
• Enjoy!

UKRAINIAN BEETS

Steps:

• 1. Boil water in a large saucepan. Add shredded beets. Simmer 15 minutes or till tender and water is almost evaporated. 2. Mix butter and flour to form a beurre manie. Add the butter/flour mixture in dabs to the beets stirring and continue stirring for 3 minutes or so to cook the flour. 3. Stir in the cold milk and continue to stir and simmer thill the mixture thickens. 4. Add the horseradish, mustard, salt and nutmeg. Stir and adjust amounts till you like the taste. 5. Stir in the half and half and simmer (do not boil) till the mixture thickens. 6. Pour beets into a serving and garnish with the chopped parsley. Note: The dish can be made two days in advance and gently re-heated in a bain-marie.