Russian borscht recipe -- Борщ
Link to my first
borscht recipe.
For the best borscht results use homemade broth. To make home-made beef broth:
Take a t-bone steak or any other beef piece with bone, put it in a pan covered with water, add couple of bay leaves, half an onion and boil this for about 1.5 - 2 hours or until meat is fully cooked.
Other ingredients:
1 medium size cabbage
3 potatoes
2 carrots
1 clove of garlic
1 small onion
2 medium size beets
½ of red bell pepper
1 can of dark red kidney beans
1 fresh tomato
small can of tomato paste
2 tbs of butter
fresh dill
fresh parsley
After beef broth is ready, take the meat out and chop it into small bite-sized pieces. Put it back in the boiling broth. Then add sliced potato with finely chopped cabbage and let it cook till potato is soft (cooked). Meanwhile, sauté finely chopped onion till golden brown in a separate pan. Add chopped red bell pepper, shredded carrot, beets, fresh tomato and garlic to the pan with onions. Mix all the vegetables and let it simmer for about 10 minutes. Add 1 tbs of tomato paste to the vegetable mix and let it simmer for another 5 minutes. Then add the mixture to the broth with cabbage and potatoes. Stir it all together, add red kidney beans, salt and pepper to your liking. As the last step, chop finely parsley with dill and add to the soup. Serve borscht soup with a spoonful of sour cream. Serves 6-8 people
Приятного Аппетита! (
Priyatnogo Appetita!) Bon Appetit!
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