There are MANY versions of Borscht this one is from Ukraine. Feel free to omit some or all of the meat.
2.75 qts chicken broth 1 lb leftover cooked ham 2 tbs butter 1 tbs oil 1 large onion, finely chopped 1 large clove of garlic 1 large carrot, peeled, finely chopped 1 turnip, peeled, finely chopped 1 parsnip, peeled, finely chopped 2 large tomatoes, seeded, chopped 1 lbs beets, peeled, roughly grated (about 2.5 cups) 1 small cabbage about 1 lb, shredded 1 lb potatoes, peeled, diced 1/2 tsp freshly ground pepper 1/8 tsp ground ginger 2 tbs red wine vinegar 1 lb Kielbasa, sliced Salt 1 tbs chopped fresh parsley
Place the chicken broth and the ham in a large heavy pot. Heat to boiling; reduce the heat. Simmer, uncovered, 25 minutes. Remove the ham and allow it to cool. Reserve the broth. Shred the ham and set aside.
Heat the butter with the oil in another large heavy pot over medium low heat. Add the onion; cook 2 minutes. Add the garlic; cook 1 minute longer. Stir in the carrot, turnip, parsnip, tomatoes, and grated beets. Add 2.5 cups of the reserved chicken broth. Heat to boiling; reduce the heat. Simmer, covered 25 minutes. Add the remaining chicken broth to the vegetable mixture. Add the reserved ham, the cabbage and potatoes. Cook, partially covered, 30 minutes. Stir in the pepper, ginger, and vinegar. Continue to cook, covered, over low heat for 1 hour. (Recipe may be prepared in advance to this point, cooled and refrigerated until ready to serve. The flavor will improve as it stands.)
To serve reheat the soup if it was made in advance, and add the sliced sausage. Simmer, partially covered, 15 minutes. Add salt to taste, and more vinegar if needed. Sprinkle with chopped parsley. Add a dollop of sour cream (or plain yogurt) to each serving. - Updated: March 14, 2005
