Borshch
Originally borshch comes from Ukraine. However it is popular in Russia and many other Eastern and Central European countries. Borshch is a soup with the beetroot and cabbage as the main ingredients and is characterized by deep red colour.
There are many recipes of preparation of borshch. Every hostess prepares it individually. Some like it sweet and mild, others prefer it zesty. It can be hot and cold and have a legion of variations in different cuisines depending on the ingredients and the way of cooking. Hot meat borscht is a typical Ukrainian lunch meal.
Ingredients:
Preparation.
It is important to cook the stock and vegetables correctly, strictly
observing the proper order in which the ingredients are added.
The stock is prepared first:
Beef bone (meaty pork bones, or chicken as an alternative),
with an addition of root vegetables, such as onions, carrots,
and parsley stalks, should be simmered for at least 1,5 hours.
In the process of cooking a bone will be selected by gelatine. Therefore borsch will have a very good taste and consistency.
Then filter the stock and separate cooked meat from bones. The meet is returned to the pot,
while the bones and vegetables are thrown away.
Meanwhile, thinly shred 1 medium-size cabbage, peel and shred beets, and dice peeled potatoes. Shredded beets have to be sprinkled with lemon juice not to lose their deep colour. Add potatoes, beets and cabbage to the pot, and simmer for about 15-20 minutes, until potatoes are soft.
"Zapravka" is cooked separately by pan-frying finely chopped or grated vegetables. Grate peeled carrots and beetroot, chop onion and saute this mass in fat. The onion goes first and is fried until translucent. Add about 2 tbsp tomato paste, salt, sugar and pepper to taste, and saute for about 10 minutes more. Peeled and chopped tomatoes can go as an alternative to tomato paste.
Add "zapravka" to the pot and simmer for additional 5 minutes.
Remove the borsch from the heat, check again for the spices and sprinkle with the
minced garlic, 3 tablespoons each parsley and dill and some minced garlic.
Let stand at least 15 minutes before serving.
Serve with sour cream
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