See nice pictures of the Russian (Ukrainian) Borsch which may entice you to make it real! Please note that by taking beans or peas instead of meat you will cook a vegetarian borsch which is also as nutritious and delicious as the meaty one.
Beef with a bone – 600 g (1-2 pounds); Potato – 500 g (4-5 big potatoes); Cabbage – 300 g (a half); Beets – 400 g (1-2 whole beets); Carrot – 200 g (3-4 big carrots); Onion – 200 g (a big whole onion); 3 big spoons of ketchup; 2-3 cloves garlic; 2-3 bay leaves; salt; pepper; olive oil; dill; green onion; olives.
See pictures of the cooking sequence at say7.info. This recipe should be enough for 4-5 servings.
- Cook beef in ~ 3 quarts of boiling water for 1.5 – 2 hours; separate meat from bone, cut by small pieces and add back to the broth.
- Chop onion to small pieces; shred carrots on medium size box grater; cut cabbage to small shreds; cut beets to small sticks (DO NOT CUT YOUR FINGERS!).
- Carefully fry beets in olive oil. It is important to fry mildly, not too harsh! Otherwise beets may lose its color – betanin is not very thermally stable! Add ketchup and fry mildly another 5 min then put aside.
- Fry onion in olive oil; add carrots and keep frying to softness.
- Cut potato to small bars and add it into the boiling broth, add salt (or garlic salt). When the broth will start boiling again, add cabbage and simmer for 10 min or until potato is fork-soft. Then add beets and simmer another 1 – 2 min (not longer than that!). Then add fried onion and carrots followed by bay leaves. Add some pepper and salt as needed (try it!). Then add smashed garlic, STOP simmering (remove from the heater) and allow the pot to stay cooling for 15-20 min to fully extract all the nutrients.
- Finally, serve the borsch topped with chopped green onion, some dill, a few olives, a teaspoon or two of “pure and natural” Daisy sour cream and…
Enjoy the FOOD, not food additives!