Borsch

Dear friends,

Our life makes surprises for us, changes almost every day, sometimes becomes unpredictable but still goes on. Still there are many things that remain unchanged – our care about the people we love, our wish to make their lives happier, interesting, and more exciting. You are among these people because we love and miss you. Also, we would like to be useful for you.

Thus, we decided to supply you with the information that we hope will be of interest to you. The Russian cuisine is quite famous all over the world. Almost every foreign guest coming to Russia wants to try the borsch, the bliny, pelmeni and other dishes that are extremely popular here.

Unfortunately, we do not have the opportunity to invite you to the local Russian restaurant now, but we will be happy to supply you with the recipes we use at home while cooking for our families. We really hope you will cook at least one Russian dish on your own and enjoy it with YOUR family.

LET US BEGIN WITH BORSCH:

INGREDIENTS
• 3,5 liters of beef stock
• 400 g of beef on the bone (pork with a little bit of fat, even chicken)
• 1 large onion, peeled, chopped
• 4 medium beets, peeled, chopped, can be grated if it is easier
• 2 big carrots, peeled, chopped
• 4 medium potatoes, peeled, cut into 1/2-inch cubes
• 2 cups of thinly sliced cabbage
• A little bit of chopped dill on top
• A half tspn of vinegar
• 3 cloves of garlic chopped
• Salt and freshly ground black pepper to taste
• 1 teaspoon of butter

METHOD
1 Boil 3,5 liters of water and put meat into it. When the meat boils, lower the heat, cover and cook until the meat is falling-off-the-bone tender, for about 1 hour or more if needed.
2 Remove the meat from the pot. Remove any bone, connective tissue, and excess fat. Chop up the meat into medium pieces and put it back into the saucepan. Add salt to your taste. Add cabbage into the slightly boiling broth.
3 Beforehand separately in the deep frying pan simmer the beets with a half teaspoon of vinegar. When the beets are almost ready add 1tsp of butter.
4 Also separately simmer carrots first, then 7 minutes later add onions, 2 minutes later add the garlic.
5 When the cabbage in the saucepan is almost ready, put potatoes into it. When potatoes become softer but not ready yet, put the mixture of vegetables (carrots, onions, the garlic) into the saucepan and let the whole thing slightly boil together for about 5 minutes max. Then add the beets into the borsch. Now you can put more salt if needed and the black pepper. Switch the borsch off. On top of it for 10 minutes put several bay leaves and then take them away. Put the chopped dill (a little bit) on top of the borsh and leave it without the lid for 10-15 min.
Each portion of borsch must be served with several pieces of meat in it and 1 tsp of sour cream.
6 Enjoy your borsch!