Classic Russian-Siberian Borsch recipe recipe from me
Russian Borsch is a rich beet and other vegetables soup that is served hot with sour cream, at lunchtime/dinner time in Russia.
Ingredients:
1 quart beef stock, not lean
1/2 cup butter
2 cups cabbage
4 potatoes
1/2 cup carrots
1 onion
2 cloves garlic
1 1/2 cups tomatoes
2tbl.sp. tomato paste
2 cups beets
Baby dill, parsley (for seasoning)
1 t.sp. salt , black pepper
2tbl.sp. sour cream
In a big soup pot with water add salt and let it come to boil.
In a large frying pan, melt butter and lightly sauté beef. Put it in the pot. Add some butter and saute chopped in a long strips cabbage, put it in the pot, then repeat in the order with cubed potatoes, half part of onions, half part of carrots. Everything has to be salted and peppered while sauted separatly.
Blend in the pot the same way sauted together on the pan tomatoes with tomato paste and the rest of onions, carrots and minced garlic.
Saute beets the last that it will take the flavour of all the previous vegys.
When everything in the pot, bring it to boil, reduce the heat, cover half way with lead and leave for 10 min to simmer until vegetables are tender but not soft.
Do NOT let them start to fall apart and become a mash.
It can happen if it was boiled too long.
Remove from heat before the beets begin to lose its color.
Serve with a dollop of sour cream and a sprinkling of baby dill, parsley or even some basil over each bowl.
MMM enjoy!
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