A favorite of David's, this Ukrainian Borscht comes from Greene on Greens, by Bert Greene. The beets are shredded directly into the stockpot and turn the stew into a very bright pink.



1. Place the chicken broth and the ham in a large heavy pot. Heat to boiling; reduce the heat. Simmer, uncovered, 25 minutes. Remove the ham and allow it to cool. Reserve the broth. Shred the ham and set aside. 

2. Heat the butter with the oil in another large heavy pot over medium low heat. Add the onion; cook 2 minutes. Add the garlic; cook 1 minute longer. Stir in the carrot, turnip, parsnip, tomatoes, and grated beets. Add 2 ½ cups of the reserved chicken broth. Heal to boiling; reduce the heat. Simmer, covered, 25 minutes. 

3. Add the remaining chicken broth to the vegetable mixture. Add the reserved ham, the cabbage and potatoes. Cook, partially covered, 30 minutes. 

4. Stir in the pepper, ginger, and vinegar. Continue to cook, covered, over low heat for 1 hour. (Recipe may be prepared in advance to this point, cooled, and refrigerated until ready to serve. The flavor will improve as it stands.) 

5. To serve, reheat the soup if it was made in advance, and add the sliced sausage. Simmer, partially covered, 15 minutes. Add salt to taste, and more vinegar if needed. Sprinkle with chopped parsley. 

Serves 8 to 10. 

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World Central Kitchen is providing food at the border.

Posted in Recipes