Frank's Recipes! Russian Borscht

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Russian Borscht

2 med. onions
1/4 cup butter
2 lbs. beets, chopped
2 med. purple turnips, chopped
1 med. celery root, chopped
2 large parsnips, chopped
2 2 oz. cans tomatoes, and liquid, or 4 tablespoon tomato paste
1 small. bay leaf
1 tablespoon firmly packed brown sugar
2 tsp. salt
6 peppercorns
1/2 cup red wine vinegar
3 quarts. beef broth
1 lb. potatoes, shredded
1 small. green cabbage, shredded
1 Polish sausage, cut into 1/2 in. slices
2 cups sour cream
1 small. bunch of fresh dill, snipped

In a large. kettle or stock pot, over med. high heat, sauté' the onions in the butter 8 min.

Stir in the beets, turnips, celery root, parsnips, tomatoes or tomato paste, bay leaf, sugar, salt, peppercorns, vinegar, and two cups of the broth. Stirring constantly, bring to a boil, then cover, reduce heat, and simmer 30 min. Check occasionally to make sure vegetables aren't out of liquid. Add remaining broth and the potatoes, and cook 15 min. Add the sausage and cook 15 min.

To serve:
Ladle into lge. soup plates and pass sour cream and dill.

To make ahead:
Excellent made hours or days ahead. The longer it sits - the better the taste. Freezes well.

Sour cream, called smetana, and dill are flavorings associated with Russian food.

In the Ukraine and in Poland and in parts of Russia the borscht is made this way.

In Siberia, borscht is made with buttermilk instead of broth.

In other parts of Russia, it is made with beef, veal, fish or chicken broth and includes a great many vegetables.

I hope you enjoy this. It certainly is authentic.

Like ALL recipes originating from Europe, depending where you are from, the same recipe is made many ways due to availability of ingredients, even though the recipe name is the same.