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.
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.
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.
source: RussianFoods
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