Recipe From Russia: A Simple Borsch! (Yummy)

A Very Simple Borsch
400g – beef
2 – average size red beets
200g – cabbage
4 – potatoes
1 – carrot
5g – garlic or to taste
2 – tomatoes
1 – tsp. vinegar
salt and pepper, to taste
parsley to taste or several pinches
dill to taste or a pinch
onions to taste or 1 onion
Borsch is like a soup, but do not call it a soup. When you travel the Ukraine or Russian countryside you will always find a wonderful borsch simmering at a local cafe in a small village.

‘Borsch’ is Borsch and no one calls it soup in Russia. With out a doubt Borsch was and is still one of the most popular dishes in Russia, Ukraine and any of the CIS countries. The main ingredients are red beets and meats from beef, fish and or smoked sausages. People also use cabbage, onions, carrots, mushrooms, potatoes, tomatoes and spinach. You can also eat borsch with pancakes, pies, salads actually anything. But Borsch is considered a stand alone meal by many.

People with less money made borsch without adding meat, only with vegetables grown in their garden.

Preparing the meat:
Put beef into a large saucepan and cover with 3 liters cold water. Bring to a boil and reduce heat. Remove the grease froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.

Preparing the Red Beets:
Melt 1 Tbls. butter in a saucepan. Cut red beets into small chunks 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. Add vinegar.

Pan-frying the Vegetables:
Melt 1 Tbls. margarine in a frying pan. Add chopped onions and carrots that are cut into small chunks. Cover and saute for 15 minutes, stirring occasionally.

Heat broth to boiling. Add chopped cabbage and potatoes that are cut into small chunks. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt and black pepper. If you like garlic, you can add garlic now. (It is supposed to be in borsch.)

Borsch is served with a tablespoon of sour cream.

Svet and I never pass up the local borsch when we travel because there are so many varieties.


Kyle & Svet

comments always welcome.