BORSCH

Introduction

For the most inquisitive visitors I suppose it is my debt to tell that Borsch is not a soup. Borsch, Schi and soup are 3 types of first courses.

But of course if you call Borsch - soup, no one will be offended.

The second fact about Borsch is that the main and mandatory component of it is red beet.

The third fact, it should be nourishing and rich.

In all the rest feel free to use your fantasy.

      Ingredients

•      Beet with bone 500g

•     Carrots 3-4pcs

•      Red beets 1 big

•     Potatoes 4-5pcs

•      Onion 2pcs

•      Concentrated tomato paste 100g

•      Salt on taste

•     Sugar 1 big spoon

•      Garlic 4-5 cloves

 

Preparation

Traditionally Borsch are made in large 3-5l pans.

Mine is 4 l. so all the ingredients I give will suit for it.

If you want to make just a little bit of Borsch, take twice less products.

Boil the meat  till it’s ready.

Take the meat our and strain the broth if you consider it is not transparent enough and you decide it is necessary.

Salt the broth.

Cut beets and throw them into boiling broth.

Cut onion and carrots and fry them a bit, add tomatoe pasta and cook a bit more. Carrots should become almost ready.

Cut potatoes.

Put to broth: potatoes and onion with carrots.

Cut the meat and put it back to broth.

Add sugar to broth.

Crush the garlic and put it to Borsch.

Cover it, boil for several minutes.

Open  the pan, try if all ingredients are ready, if it is salt enough, turn the stove off and let Borsch brew for 30 min.

If you want to see my full BORSCH making video tutorial click here.

In case you do not like beets or can not find where to buy, you can prepare SCHI, look receipt here.