Borsch
I tried a hundred thousand variants before I’ve found the one I really like. For instance, I’ve taken some ideas from Belonika… But this is an ideal borsch! If you prefer potatoes, just add it after the cabbage. I just don’t like.
8
portions 
For broth:
- Beef or veal on the bone – 500 g;
- Onion – 1 pc;
- Carrot – 1 pc;
- Celery stalks – 2 pc;
- Peppercorn – 2 pc;
- Bay leaf – 2 pc;
- Salt.
For soup:
- Beetroot – 3 small pc;
- Cabbage – 300 g;
- Onion – 1 pc;
- Garlic – 4 cloves;
- Chili pepper – 1 pc;
- Grated tomatoes – 1 can (450 ml);
- Parsley – 1 bunch;
- Olive oil – 2 tbsp;
- Wine white vinegar – 2 tbsp;
- Salt, black ground pepper.
Step 1
Wash out the meat, pour it with cold water and put on the oven to cook. Throw the whole peeled onion, carrots cut into big pieces and celery stalks. When the broth gets boiled, low down the heat, remove the foam carefully, add peppercorn and bay leaf. Cook for one and a half hour. Sprinkle with salt 15 minutes before finish.
Step 2
Let’s cook the soup as the broth is almost ready. Finely chop the garlic and cut onion into sticks. Grate the carrots into a big grater.
Step 3
Heat olive oil in a frying pan, put the garlic there and after 30 seconds put the onion, parboil for three minutes on medium heat. Then add carrots.
Step 4
Add tomatoes afterwards. In the vegetable season you may take fresh tomatoes, run the boiling water on them, remove the skin and finely chop. In the winter it’s better to take canned tomatoes. Heat over all together.
Step 5
Add whole chili pepper. Halve it and remove the seeds if you prefer spicier. Do not remove the seeds if you want it really spicy. Add a ladle of broth and stew for 5-10 minutes.
Step 6
Meanwhile, remove the meat from the broth and sieve it to the other saucepan and put again on the heat.
Step 7
Cut the meat fast.
Step 8
Put to the carrot-tomato mix to stew together. Add another ladle or two of broth and leave stewing for 20-30 minutes.
Step 9
Cut the beetroot into cubes and add to the broth boiling on medium heat.
Step 10
After 10 minutes add cabbage cut into sticks. Cook for another 10 minutes.
Step 11
Add the content of the frying pan to the soup and heat over all together. Add vinegar. Sprinkle with salt. Add finely chopped leaves of parsley. Add pepper.
Step 12
Stir up and turn down. Leave it for 15 minutes.
Step 13
Serve with sour cream, rye bread, garlic or spring onion. The next day it is impossible to pry people from it.
Bon appetite!
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