Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient beet called in old Slavic “borsch”. Now borsch has gained worldwide name and become a staple dish in Russian cuisine and a dainty for other people. There are Moscow, Siberian, Byelorussian, Polish, Kishinev and other borschs that reflect national particularities and have their own zest.
Method
Cook beef with pork bones until done. Julienne carrot, chop parsley and onion. Then blanch onion, after that add tomato paste to it and stew for 10 minutes. Put cubed potatoes in broth. Bring to boil, then add boiled, peeled and julienned beet, fried until golden flour, carrot and onion and cook for 15 minutes. Then add sugar and vinegar, salt to taste. Serve with meat, sausages and sour cream.
Ingredients
300 g beef.
500 g pork with bones.
100 g sausages.
500 g beet.
350 g potatoes.
100 g carrot.
30 g parsley.
100 g onion.
50 g tomato paste.
30 g fat.
20 g flour.
20 g sugar.
20 g 6% vinegar.
sour cream.
salt.
Reviews
More Thick! I reckon it should be more thick so I processed it a lot! With some sour cream, I'd also lessen the amount of tangy fluid otherwise it's too zippy (know what I mean)! And I'd put more broth, either way a taste sensation! Janet
Belorussian Borsch hate to be stupid, but i want to use this recipe in the worse way. Please convert grams to pounds, ounces, etc., for me. Borsch is suppose to be very good for you. Thank you for any help you can give to me. Jane
