Recipe provided by Olha Kichula and translated by Anastasia Kichula
Note: It is much better to measure your ingredients by weight. If you do not have a scale, you could follow the volume measurements I put in parenthesis, but these are just estimates from the memory of our cooking — we did not measure them into cups after we weighed them.
Ingredients (makes about 1 liter / 1000 g)
150–200 g beets (about 3 small beets)
100–80 g fresh white cabbage (about 1 cup shredded)
213–160 g potatoes (about 1 cup chopped)
50–40 g carrots (about 2 medium)
21–16 g parsley root (or substitute 1 carrot)
36–30 g onion (about 1/4 onion)
4–3 g garlic (1–2 cloves)
30 g tomato purée (a few spoonfuls)
6 g flour (about 1/2 tablespoon)
10 g bacon fat or pork fat (about 1 tablespoon)
20 g cooking fat or rendered animal fat (about 2 tablespoons)
10 g sugar (about 1 tablespoon)
10 g 3% vinegar (about 1 tablespoon)
27–20 g sweet pepper (about 2 tablespoons chopped)
700 ml meat-and-bone broth (about 3 cups)
Salt and spices — to taste
Fresh dill — for serving
Sour cream — for topping
American measurements
150–200 g beets (3 fresh beets)
100–80 g (1 cup shredded) fresh white cabbage
213–160 g (1 cup chopped) potatoes
50–40 g carrots (2 medium)
21–16 g parsley root (we used 1 carrot)
36–30 g onion (1/4 onion)
4–3 g (1 or 2 cloves) garlic
30 g tomato purée (couple of spoonfuls)
6 g (1/2 TBS) flour
10 g (1 TBS) bacon fat (or pork fat)
20 g (2 TBS) cooking fat or rendered animal fat
10 g (1 TBS) sugar
10 g (1 TBS) 3% vinegar
27–20 g (2 TBS chopped) 700 ml sweet pepper
700 ml (3 cups) meat-and-bone broth
Salt and spices — to taste
Fresh dill — for serving
Top with a generous dollop of sour cream
Instructions
Cut raw beets into thin strips. Add vinegar, fat, tomato purée, and a small amount of broth. Stew until half-cooked.
Cut onion, carrot, and parsley root into thin strips and sauté in fat until soft.
Strain the meat-and-bone broth and bring to a boil.
Add potatoes and cook until boiling again.
Add shredded cabbage and cook 10–15 minutes.
Add stewed beets and sautéed vegetables.
Five to 10 minutes before finishing, add sweet pepper, flour mixed with broth, salt, sugar and spices.
Finish with mashed garlic mixed with bacon fat or pork lard. Let rest 20 minutes before serving.
Serve hot with fresh dill and sour cream.
