Borsch is a of soup, but it is “Borsch”, nobody calls it in Russia soup. History says, that borsch was and is one of the most popular dishes in Russia.
It has appeared at the end of 18-19 centuries. The main ingredients are red beets and broths made from meat or fish, or mushrooms, or smoked sausages. Plus to it, people used and use cabbage, onions, carrots, potatoes, tomatoes, spinach, sorrel. The sour taste it can have because of vinegar. Our ancestry ate borsch with pancakes, different porridge’s, pies. Poor people made borsch without meat, only with vegetables.
Preparing meat broth: Put beef into a large saucepan and cover with 3 l cold water. Bring to boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours. Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar. Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan. Add chopped onions and carrots cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally.
Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt, black pepper. If you like garlic, you can add about 5 g grated garlic, it is supposed to be in borsch. Borsch is served with sour cream.
400 g beef.
2 average red beets.
200 g cabbage.
4 little potatoes.
1 ts vinegar.
Salt, pepper to taste.
Parsley, dill and spring onions.