Borshch

Borshch - Russian Soup Recipe

How to Cook & Prepare Borshch Beet soup:

300 g meat 1 tblsp vinegar
400 g beets 1 tblsp sugar
400 g fresh cabbage 1 tblsp boiled butter
200 g vegetable roots Bay leaf
and onion salt, pepper
2 tblsps tomato puree potatoes
or 100 g tomatoes 1 tblsp flour

Prepare a meat stock. Wash and shoestring the beets. Add one cupful of hot meat stock. Vinegar, tomato puree and boiled butter. Bring to the boil, turn the heat down, cover and simmer for 1-1 ½ hours; stir every 15-20 minutes. Shoestring and sauté the carrots and parsely; add onion, continue to sauté and then add to the beets. Cook for 10-15 minutes. Stir in the sugar.

Strain the meat stock, bring to the boil and add the shredded cabbage. Cook for 5 minutes and then add the beets and other vegetables and bring to the boil. Thicken with flour as directed or with white stock sauce. Add peppercorns, bay leaf and salt to taste. Cook for 5 minutes.

Fresh tomatoes may be added five minutes before the borshch is ready to be served. In addition to meat, boiled ham or sausages may be added.

Add beet stock to make the borshch a bright reed. Serve with a spoonful of sour cream in each plate.

Beet stock

Substitute sauerkraut in the above recipe. Stew it with tomato puree in a little stock. Add the other vegetables which have been stewed separately and cook in the boiling meat stock.

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