​Baba's Ukrainian Borscht made from pork rib stock
serves approximately 30 people

2017 - Canada’s 150th                                                                                                                                                                    submitted by Auntie Pat
                                                                                                                                                                                                        

​In my view Baba made the best borscht.  This recipe captures the taste I remember — served hot, topped with a dollop of sour cream and a slice of warm kulesha (like cornbread) on the side.  Conjures up a lot of memories.
 
I prefer to cook the stock and dried white beans one day and the next day make the borscht.
 
 
STOCK:
 
3 - 4 lbs. spareribs
water
1 tbsp. salt
1 or 2 large bay leaves
1/4 tsp. peppercorns
2 medium onions (quartered)

​Cut spareribs in sections.  Rinse in cold water.  Drain.  Place in large soup pot.  Add 15 cups cold water (more if needed to cover).  Bring to boil.  Skim off scum.

​Add salt, bay leaves, peppercorns, onions.
Return to boil, cover and simmer approximately 2 hours.  Stir occasionally.
Remove spareribs.  (If you wish, for a quick meal:  place ribs in roaster; cover with BBQ sauce; bake for 30 minutes at 350 degrees.)
Strain stock and reserve 12 cups for borsch.  Refrigerate or freeze until ready to use.
 
 
* Cook White Dried Beans
 
Rinse 1 cup beans in cold water.  Drain.  Cover with 2 inches of cold water and soak overnight.  Drain.  Place in large saucepan.  Cover with 2 inches of cold water.  Bring to a boil.  Remove scum or white foam.  Reduce heat, cover and simmer for 35 - 40 minutes.  Drain.  Refrigerate until ready to use.
 
 
BORSCHT:

​12 cups of stock
7 cups beets (cut in thin 1 ½" strips), plus 3/4 cup stems and 1/4 cup leaves (finely chopped) [6-7 beets with tops]
2 cups onions - diced
2 cups carrots - diced or thin 1 ½” strips
2 cups potatoes - cubed
3/4 cup celery - diced
4 cups cabbage - shredded
1 - 1 ½ cups cooked white beans (* cooking instructions above)
1 can diced or crushed tomatoes (28 oz.)
1 can tomato juice (48 oz.)
2 tbsp. lemon juice (1/2 lemon)
3 – 4 tbsp. brown sugar
3 – 4 tbsp. fresh chopped dill
1 tsp. celery salt
1 – 2 tsp. salt
¾ tsp. pepper

​Rinse beets; cut off tops (reserve).  Scrub beets with a brush – DO NOT PEEL – and wash thoroughly.  Cut beets in thin strips.  Pick out good quality leaves and stems from the reserved tops.  Chop in small pieces.

​Add to large soup pot:  stock (remove excess fat from top), chopped vegetables (except *potatoes), beans, tomatoes and tomato juice.  More tomato juice may be added later to thin out the soup if desired.
Bring to boil, skim scum, cover and simmer, stirring occasionally.  After ½ hour, stir in *potatoes, lemon juice, brown sugar, dill, celery salt, salt and pepper.  Cover and continue to simmer until vegetables are cooked (approximately 1 hour).  Taste and adjust seasonings.  Serve with or without sour cream.
 
BORSCHT FREEZES WELL.  Cool.  Ladle into freezer bags.