Borshch [Борщ] is a soup that open your soul to the love of Russia. Red as USSR flag it’s made of beetroots, beef, cabbage and potatoes. Slow-cooking the Borsch is part of the secret. All those flavours need time to properly settle in. This recipe for a 2 liters pot.
- 300-400 gr of beef piece with bone
- 1 big beetroot (or 2 small ones)
- 2 medium potatoes
- 3-4 Tbsp of sunflower oil
- 1 onion
- 1 medium carrot
- 100 gr of cabbage
- 2 bay leaves
- 3 Tbsp of tomato paste
- 1 Tbsp of 6% vinegar
- 1-2 garlic cloves
- Salt and freshly ground pepper
- Dill and green onion
- Make a beef broth. Just put meat in the pot with water. Add bay leafs and keep it on a slow fire about 2 hours. When the bone is easy to separate from meat – it’s ready. You need to remove meat from the pot and clean up the broth from the pieces of bones.
- Meanwhile the broth preparing you peal all of the vegetables and cut it.
- When you broth is done – add in the potatoes. Let them boil in there for another 10 minutes.
- Add in the cabbage, keep boiling.
- While everything is boiling, fry onion, then add the carrot, sliced beets in a pan on medium heat for 5 minutes, add in the tomato paste and 2-3 spoons of water or broth if needed. Aggregate 2 tablespoons of vinegar and heat for 7 minutes to mix in all the flavours.
- Add the beets and tomato paste to the broth. Stir with a wooden spoon and turn of the fire
- Add salt and pepper to taste likewise dill and green onion
Let it stay and reash in flavor for 15 minutes before you will serve it. Than enjoy!