‘УКРАЇНСЬКА
СТАРОДАВНА КУХНЯ’
“UKRAINIAN
OLD STANDARD COOKERY”
.
БОРЩ ГЕТЬМАНСЬКИЙ
BORSCHT HETMAN (Headman)
STYLE
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Поребрину або
грудникну залити холодною
водою, покласти цибулю,
перець горошком,
лавровий лист і поставити
на сильний вогонь, щоб
сильно і швидко закипіло.
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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.
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Strain broth,
thoroughly rinse meat and cut into (soup size) pieces.
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Покласти у каструлю
покришені моркву, корінь
петрушки і буряки,
залити
бульйном і поставити
варити.
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Chop carrots, parsley root and beets, add to bullion and bring to a boil.
.
Коли
буряки зваряться, покласти
нарізану капусту і посолити.
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When beets are cooked add sliced cabbage and salt.
.
Коли
й капуста звариться,
додати зварену окремо
квасолю з відваром та
кілька картоплйи.
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When cabbage is
cooked add green beans that have been cooked with potatoes in water. (You may add some of the water if needed.)
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Свіжі або консервовані
баклажани стушкувати
з маслом, протерти
крізь сито і влити
у борщ.
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Add grated eggplant (fresh or canned) that has been sautéed in butter.
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Дати закипіти, готовий
борщ заправити сметаною.
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Complete cooking
and dress borscht with dollop of sour cream on top of each serving.
.
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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.
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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.
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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.
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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.
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