Cuisine Featured: Ukraine
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
½ ounce imported dried mushrooms cut into 2-by-1/8-inch strips
2 c hot water 1 medium-sized potato, peeled and
¼ c vegetable oil cut into ½-inch dice
1 c finely chopped onions 6 c chicken stock, fresh or canned
2 medium-sized beets, trimmed, 3 c shredded white cabbage
peeled and cut into 1/8-inch-wide 1½ c beet kvas **,
strips (see recipe below), or substitute
1 carrot, scraped and cut into 1 to 1½ c strained fresh lemon
2-by-1/8-inch strips juice
2 celery stalks, cut into ½-inch dice 1½ tsp salt
1 small parsley root, scraped and Freshly ground black pepper
1 c sour cream mixed with 2 T flour
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Soak the dried mushrooms in the 2 c hot water for about 1 hour, or until
they are soft.Heat the vegetable oil in a 3- to 4-quart enameled or stainless-steel casserole until a light haze forms above it. Stir in the onions and, stirring frequently, cook over moderate heat for 4 to 6 minutes, until they are soft but not browned. Add the beets, carrot, celery, parsley root, potato, the mushrooms and their soaking liquid, and the chicken stock. Bring to a boil over high heat, then reduce the heat, cover the casserole and simmer for 25 to 30 minutes, or until the beets and vegetables are tender. Add the cabbage and continue to cook for 6 to 8 minutes, or until the cabbage is tender but still slightly crisp. Stir in the beet kvas (or lemon juice), the salt and several grindings of pepper, and bring to a boil. Taste for seasoning and stir in the sour cream-and-flour mixture. Transfer the borscht to a large heated tureen or individual soup plates and serve at once. Serves 10 to 12.
12 medium-sized beets, trimmed and cut into 1-inch pieces
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The sour taste of kvas lends a pleasant acidity
to Ukrainian borscht, and its deep-red color enhances the appearance of the
soup.
Place the cut-up beets in a sieve and wash them under cold water, then place
them in a stone crock, or earthenware container, and add enough warm water to
cover them by at least 2 inches. Cover the container with its lid, or seal it
with aluminum foil, and set aside at room temperature for 4 or 5 days, until
the liquid ferments and tastes sour.
Strain the contents of the container through a sieve, lined with a double
thickness of cheesecloth and set over a large bowl. Discard the beets and
refrigerate the kvas, tightly sealed, until you are ready to use it as
a flavoring agent in Ukrainian borscht. Makes 1 quart.
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