Recipes

Borscht is a hot red beet soup. I usually cook it in a simplified version.

I need the following main ingredients:

• meat (usually I use boneless beef, pork or chicken) about 2lb;
• 4 potatoes
• 2 carrots
• 2-3 beets
• 1 big onion
• about 2 handful of shredded cabbage.

First step is cooking the broth. I cook the meat until ready and chop it if necessary. Sometimes I add a whole small carrot and a whole onion to the broth to improve the taste, and beet for better colour. After the broth is ready I throw away these vegetables.

While the broth is cooking, I clean the vegetables. I rub the carrots and the beets on the grater, chop the onion and lightly fry them in sunflower oil.  After that I add 4-5 tablespoon of tomato paste, 1 tablespoon of vinegar and 2-3 ladles of broth, cover the lid, reduce the stove heat to the medium and leave to stew for 15 min.

Next step is putting of diced potatoes and cabbage into the boiling broth and salting it.

When the potatoes and the cabbage are ready I add the sauteed vegetables into the broth.

Now soup is almost ready and I turn my stove off. I also add 1 tablespoon of sugar for sweetness, 2-3 chopped cloves of garlic and dill (fresh or frozen).

After 10-15 min Borscht is infused and can be served. My kids like to eat it with sour-cream and croutons or with bread and butter.