Borsch
Recipe Ingredients
- 2.2 lb beef
- 4-5 medium potatoes
- 10.5 oz cabbage
- 1-2 small beet
- 2 carrots
- 2 onions
- 3 tablespoons tomato paste
- 1 teaspoon 6% vinegar
- 2-3 garlic cloves
- 2-3 bay leaves
- parsley root
- salt
- pepper
- spices to taste
- vegetable oil
- greens to taste (parsley, fennel, etc.)
Preparation
The amount of ingredients is for a 1 gallon sauce pan.
Cut the meat into small pieces. Add water. Add salt and boil for 1 hour.
Mince the cabbage into thin strips.
Mince the onion.
Grate the carrot on a medium grater.
Cut the beet into thin strips.
Cut the potatoes into cubes or strips.
Sauté the beet in vegetable oil. Add vinegar and tomato paste (if the paste is thick, add a little bit of water). Simmer for 5-7 minutes.
Sauté the onion and carrots in vegetable oil.
Add potatoes to the boiling broth.
When the broth starts boiling, add the cabbage. Boil on low heat for 5 minutes.
Then add the beet and cook for another 10 minutes.
Add the onion and carrots.
Also, add the garlic squeezed through a garlic press, bay leaf, parsley root, and spices. Add salt if necessary. Remove from the heat and let it sit for 15-20 minutes. Serve the cooked borsch in plates. Add sour cream and sprinkle with greens.
Bon appétit!
