Borscht is most popular soup in Russia, Ukraine and other ex-republics of Soviet Union. Its slightly sour and filling taste is great in winter to get warm and in summer to get refreshed. There are so many variations of borscht recipes and you can try different ones to find your favourite one.
1 lb beef (with or without bones)
1 lb red beets ( 3 average ones)
1/2 lb shredded cabbage
4 small potatoes
1 ea onion
3 tbsp tomato paste
1 tsp vinegar
salt and pepper on your taste
parsley, dill and spring onions
measures conversion [+]
Preparing meat broth: Put beef into a large saucepan and cover with 3 l cold
water. Bring to a boil; reduce heat. Remove the grease and froth from the broth
surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.
Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets
into thin sticks and add them into the cooking pot. Add tomato paste or sliced
tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid,
add some broth. Add vinegar.
Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan.
Add chopped onions and carrots cut into thin sticks. Cover and saute
for 15 minutes, stirring occasionally.
Heat broth to boiling. Add chopped cabbage and potatoes cut into bars.
Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered
red beets. Cook another 5 minutes. Add salt, black pepper.
If you like garlic, you can add about 5 g grated garlic, it is supposed
to be in borsch. I don't like it and never add it here.
Borsch is served with sour cream.
Olga's collectionRecipe category: Soups > Schi-and-Borsch
, Vegetable-Dishes > Other
, Meat-Dishes > Beef