*  Exported from  MasterCook  *

                            Borscht Ukrainsky

Recipe By     : 
Serving Size  : 4    Preparation Time :1:30
Categories    : Soups                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        Tomato
   4      Tablespoons   Butter
   1      Cup           Onions -- Finely Chopped
   2      Cloves        Garlic -- Peeled And Chopped
   2      Cups          Beets -- Coasely Grated
   1      Cup           Celery Root -- Peeled And Grated
   1      Cup           Parsnip -- Peeled And Grated
     1/2  Teaspoon      Sugar
     1/4  Cup           Red Wine Vinegar
   1      Tablespoon    Salt
   2      Quarts        Beef Stock
   1      Pound         Boiling Potatoes -- Peeled And Cubed
   1      Pound         Cabbage -- Coarsely Shredded
   1      Pound         Brisket -- Boiled
   3      Tablespoons   Parsley -- Finely Chopped
     1/2  Pint          Sour Cream

Drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. 
Cut out the stem and slice them in half crossways. Squeeze the halves gently to remove
 the juices and seeds then chop coarsly and set aside. In a heavy 12" skillet or casserole
, melt the butter over moderate heat. Add the onions and garlic stirring frequently, cook 6-8
 minutes or until they are soft and lightly colored. Stir in the beets, parsley root, parsnip,
 half the tomatoes, the sugar, vinegar, salt and 1/4 of the stock. Bring to a boil over high heat, 
then partially cover the pot and lower the heat. Simmer for 40 minutes. Meanwhile, pour the
 remaining stock into a casserole or soup pot and add the potatoes and cabbage. Bring to a boil,
 then simmer partially covered for 20 minutes, or until the potatoes are tender but not falling apart
. When the vegetable mixture has cooked its alloted time, add it to the casserole with the remaining
 tomatoes and meat. Simmer partially covered for 10-15 minutes, until borscht is heated.
 Taste for seasoning. Pour into a tureen, sprinkle with parsley and served accompanied by sour cream.



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