Borshch Ukraïnsky

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   Borshch Ukraïnsky
Ukraine-Style Beet Soup
A brief introduction from Wikipedia provides excellent background information on this most typical and rustic example of Ukrainian foods (also spelled borscht):

 Borshch (Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries.... It is made with beetroot as the main ingredient, giving it a deep reddish-purple color....
The soup began its existence from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was beets. Hence, the recipe changed into what is traditionally known as a beet soup.... The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.
The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.... Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a broth made of beets. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots, spinach, and meat. It may be eaten as a meal in itself, but is usually eaten as an appetizer with thick, dark bread.

Culinaria Russia also fills in some of the colours to complete this picture:

 In Ukraine you just have to pose the question about the original borscht recipe and the conversations become heated. There are as many answers as there are housewives because each of them has her own recipe. However, there is one thing that they all have in common: the indignation at the fact that, abroad, borscht is attributed to Russian cuisine. The hearty stew is as Ukrainian and as old as as the Kiev Rus Empire itself. It takes the name from the old Slavic word "BRSH" for beet….

The borscht ingredients vary according to the seasonal vegetables on offer. In the spring beet leaves and sorrel are available, in the summer carrots, green beans, and tomatoes, for example, in the autumn and winter mushrooms, cabbage, and root vegetables….
The rule for all borscht’s is that the beets should be cooked separately from the other vegetables. For everyday purposes housewives usually use well marbled pork. For celebratory occasions…the borscht is often prepared with several types of meat and poultry.
Once cooked, every borscht should be left to stand for at least 40 minutes, better still overnight.

This is perfect, wonderful wintertime food, best simmered long and slow and served with hot, buttered, crusty bread. Some of the listed "root vegetables" in the recipe below may be difficult to find in some areas, but you can substitute with carrots, celery or turnips.
From Time/Life's Foods of the World - Russian Cooking, 1969:

 To serve 6 to 8:
4 medium tomatoes
4 tablespoons butter
1 cup finely-chopped onions
2 cloves garlic, peeled and finely chopped
1 pound beets, trimmed of leaves and coarsely grated (2 cups)
1/2 celery root, peeled and coarsely grated (1 cup)
1 parsley root, peeled and coarsely grated (1 cup)
1 parsnip, peeled and coarsely grated (1 cup)
1/2 teaspoon sugar
1/4 cup red wine vinegar
1 tablespoon salt
2 quarts beef stock or broth, fresh or canned
1 pound boiling potatoes, peeled and cut into 1.5-inch chunks
1 pound cabbage, cored and coarsely shredded
1 pound boiled brisket or 1 pound boiled ham, cut into 1-inch chunks
3 tablespoons finely chopped parsley
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, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside. In a heavy 10- to 12-inch skillet or casserole, melt the butter over moderate heat. Add the onions and garlic and, stirring frequently, cook 6 to 8 minutes, or until they are soft and lightly coloured. Stir in the beets, celery root, parsley root, parsnip, half the tomatoes, the sugar, vinegar, salt and 1.5 cups of the stock. Bring to a boil over high heat, partially cover the pot and lower the heat. Simmer for 40 minutes. 
Meanwhile, pour the remaining stock into a 6- to 8-quart casserole and add the potatoes and cabbage. Bring to a boil, then simmer partially covered for 20 minus, or until the potatoes are tender but not falling apart. When the vegetable mixture has cooked its allotted time, add it to the casserole with the remaining tomatoes and the meat. Simmer partially covered for 10 to 15 minutes, until the borshch is heated. Taste for seasoning. Pour into a tureen, sprinkle with parsley and serve accompanied by sour cream.

This is one that I certainly intend to try before the winter is out. We're currently going through one of our periodic "chinook winds" that sweep the area during the winter, and this weekend might be perfect opportunity.... 