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Simple Borsch


400g beef
2 average red beets
200g cabbage
4 little potatoes
1 carrot
2 tomatoes
1 tsp. vinegar
salt and pepper, to taste
parsley
dill
spring onions



Borsch is of soup, but it is 'Borsch', no one calls it soup in Russia. History says that Borsch was and is one of the most popular dishes in Russia. It appeared at the end of the 18th and 19th centuries. The main ingredients are red beets and broths made from meat or fish, mushrooms, or smoked sausages. Plus, people used to and do use cabbage, onions, carrots, potatoes, tomatoes, spinach, and sorrel. The sour taste it can have is because of the vinegar. Our ancestry ate borsch with pancakes, different porridges, and pies. Poor people made borsch without any meat, only with vegetables.

Preparing meat broth-
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.

Simmering Red Beets-
Melt 1 Tbls. 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 Tbls. margarine in a frying pan. Add chopped onions and carrots that are cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally.

Heat broth to boiling. Add chopped cabbage and potatoes that are cut into bars. 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 about 5g 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.