Borsch (russ.: борщ) is actually a traditional Ukrainian dish. But centuries ago this rich stew became one of the most popular dishes in Russia. It is also known as Russian red (or beet) soup and has different spellings: borscht, borsh, borsht, borcsh, borstch, etc.
|2 litre (= 8 cups)||meat stock or water|
|200 g (=7 oz)||beef|
|200 g (=7 oz)||cabbage|
|150 g (=5 oz)||potato|
|200 g (=7 oz)||beets|
|100 g (=3.5 oz)||carrot|
|1 tbsp||tomato puree (or 2 tomatoes)|
|100 g (=3.5 oz)||lard, bacon or butter|
|1 tbsp||vinegar (3%)|
|100 g (=1/2 cup)||sour cream|
|parsley and/or chives|
Meat stock (can be cooked in advance)
Place meat in a pan and add cold water to cover the meat. Bring to boil, removing scam as it gathers. Pour the water away and clean off any scam. Place meat in the pan, fill it with boiling water and bring everything to slow boil. Add one whole onion and bay leaves and let it simmer in the covered pan on low heat for about 2 hours.
Serve borsch with chopped fresh parsley or chives, sour cream (1-2 tbsp per portion) and a piece of brown bread.
This Borsch-Variant is prepared without meat.
Recipe Borsch with Beans (in german)
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