Borsch Recipe

1. Ukrainian Borsch
Ingredients for 3.5 - 4 liters of water:
 meat - 600-700 g (beef: sirloin, or whatever kind of beef you like, bone-in or
boneless, pork can be used also)
 red beet - 500 g
 potatoes - 500 g
 carrot - 200 g
 onions - 200 g
 tomato paste - 200 g
 cabbage - 300 g
 salt
 garlic - 3-4 cloves
 sour cream
 dill
Cut the meat into cubes and put in a large soup pot. Cook the meat in slow boiling
water. Wash the beet, peel and cut into strips. Then add the beet to the pot where
meat is cooking. Continue to cook meat with beet on slow fire for 1.5 hours.
“Fried Part”: chop the onion. Grate carrots. Fry onions in sunflower or olive oil, add
there grated carrots. When golden colour add tomato paste. Simmer for 5-7 minutes.
Peeled potatoes cut into cubes. Add them to pot, too. Bring to boil and add salt. Cook
10-15 minutes.
Then add our “Fried Part” to the pot.
Chop cabbage on sticks. Then add the cabbage to the pot and cook over medium
heat until potatoes and cabbage become soft - another 10-15 minutes. Then aside
from the heat, cover and let stand 20-30 minutes.
Borsch is ready. When serving add the sour cream and cut dill. Serve with bread and
garlic (or donuts with garlic). Bon Appetite!