‘УКРАЇНСЬКА
СТАРОДАВНА КУХНЯ’
“UKRAINIAN OLD STANDARD COOKERY”
.
БОРЩ ГЕТЬМАНСЬКИЙ
BORSCHT HETMAN (Headman) STYLE
.
Поребрину або грудникну
залити холодною водою,
покласти цибулю,
перець горошком,
лавровий лист і поставити
на сильний вогонь, щоб
сильно і швидко
закипіло.
.
In a large pot add ribs, cover with cold water, add onion, ground pepper, bay leaf and put on a strong heat
for a quick and strong boil.
.
Бульйон
процідити, обполоснути
м’ясо і поділити його
на частини.
.
Strain broth, thoroughly rinse meat and cut into (soup size) pieces.
.
Покласти у
каструлю покришені моркву,
корінь петрушки і буряки,
залити бульйном
і поставити варити.
.
Chop carrots, parsley root and beets, add
to bullion and bring to a boil.
.
Коли
буряки зваряться, покласти
нарізану капусту і посолити.
.
When beets are cooked
add sliced cabbage and salt.
.
Коли
й капуста звариться,
додати зварену окремо
квасолю з відваром та
кілька картоплйи.
.
When cabbage is cooked add green beans that
have been cooked with potatoes in water. (You may add some of the water if needed.)
.
Свіжі або
консервовані баклажани
стушкувати з маслом,
протерти
крізь сито і влити
у борщ.
.
Add grated eggplant (fresh or canned) that has been sautéed in butter.
.
Дати закипіти,
готовий борщ заправити
сметаною.
.
Complete cooking and dress borscht with dollop of sour cream on top of each serving.
.
.
For
weights: 454 grams equal one pound (16 ounces by weight), г = gram, gm = gram
.
На 400 г яловичини,
approximately 400 gm ribs – approx one pound
І цибулина, 1 onion
125 г моркви, 125 gm carrots, approximately 1/4 pound
500 г буряків,
approximately 1 pound + beets
400 г капусти,
approx 1 pound cabbage
400 г картоплі,
approx 1 pound potatoes
250 г квасолі,
approx 1/2 pound green beans
250 г баклажанів,
approx 1/2 pound eggplant
50 г сметани,
approx 4 ounces sour cream, (or enough for a dollop for each bowl)
50 г жиру, approx 4 tablespoons cooking fat, oil or butter
петрушки (корінь), 1
parsley root
перцю горошком,
ground pepper
солі,
salt
.
This
is genuine Ukrainian Borscht – taken directly from a Ukrainian cook book, obviously written in Ukrainian.
.
It is Hetman Borscht – or Headman Borscht, so
named for the elected leaders of the Cossacks. They elected their leaders and when they weren’t satisfied with the leadership
they could elect another. Hetman is a loan word from German.
.
What makes this borscht distinct is the use of green beans and eggplant. I have seen another Hetman
Borscht recipe written by a Ukrainian Chef in which eggplant wasn’t included.
.
It is soup and amounts can certainly vary and do with every cook.
One caution, without beets it isn’t borscht and without beans and eggplant you are losing the Hetman designation.
.
This borscht is included in honor of some wonderful
people in Zaporizhzhya who are so devoted to helping the orphans. That was the old stronghold of the Cossacks.
.
