Ukrainian barszcz (barszcz ukraiński)
The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.
- 1 lb pork bones
- 1 bay leaf
- 6 peppercorns
- 2 grains allspice
- 1 teaspoon salt
- 2 beets
- other soup greens based on preference
- 1 onion
- slice of Savoy cabbage
- 2 cups diced potatoes
- 2 cups pea or Lima beans
- 2 tablespoons tomato concentrate
- 1 cup beet concentrate of juice
- 2 cloves garlic
- ½ cup sour cream
- 1 tablespoon flour
- sugar for flavor
In pot combine 8 c water and lb pork bones. The bones cut away from pork chops to make Polish-style breaded pork cutlets are ideal for this purpose!
Add 1 bay leaf, 6 peppercorns, 2 grains allspice and 1 t salt. Bring to boil, reduce heat and simmer about 1 hr, skimming scum from surface.
Add 2 peeled, diced, raw beets and 1 portion diced soup greens, including an extra onion and simmer until tender.
Remove any meat from bones, dice and add to soup (discard bones).
Add a slice of Savoy (curly) cabbage and 2 c diced potatoes and cook until tender.
Add 2 c cooked (or canned, drained) pea-beans or lima beans, stir in 2 T tomato concentrate, 1 c beet concentrate or juice and 1-2 cloves crushed garlic and bring to boil.
Cream with 1/2 sour cream fork-blended with a heaping T flour.
Season with a little salt & sugar.
This hearty soup can be a meal in itself when served with rye bread.