There are many recipes of Russian Borsch. We are offering you our version, tried and loved by many of our American friends.
Water – 4 liters
Meat – 200 gr (chicken breasts or pork with bones – it is best if the meat that you use has bones, as the broth made with bones is much tastier)
2-3 medium sized beats
1 large carrot 2-3 potatoes 1 medium sized onion 2 stocks of celery ¼ of the head of cabbage 1 can of diced tomatoes 1 bunch of parsley Salt and pepper to taste Wash the meat and put in a large pot, cover with water, bring to boil, take the foam off the top. Add the 2 stocks of celery and boil meat till it is ready (15-20mins). While the meat is cooking, peel the beats and julienne it. Into a skillet ass some oil (olive, safflower, etc.) and add the beats. Brown the beats. Then add the carrots (but in small circles), then add chopped onions and brown till done (7-10 mins). At the end add a can of diced tomatoes and cook for 5 more minutes. The sourness of the tomatoes will help preserve the color of the beats and the soup. If you add the tomatoes straight to the soup – it will not maintain the bright beat color and will not be so pretty and appetizing. Into the pot with the broth and meat add the cubed potatoes (peeled and cut into small, 0.5 cubes) and cook for 5 minutes. Then add the julienned cabbage, finely chopped parsley and then add the browned veggies. Add salt and pepper to taste. Let the soup stand for at least 1 hour. Then take out the celery and throw it out. The borsch is served with sour cream that makes the taste milder.