December 28, 2010

"Borscht" ("Borsch") or Beet Soup

Borscht, Borsch, or Beet Soup
  • 1/2 lb beef, pork or chicken
  • 5-6 medium potatoes
  • 1/4 medium head of cabbage
  • 1 medium beet root
  • 1/2 medium onion
  • 1/2 sweet pepper
  • 1 carrot
  • 1-2 bay leaves
  • 1 teaspoon of vinegar
  • Salt, pepper to taste
  • Sour cream
  1.  Put meat in a 3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
  2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
  3. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done (will be soft and not red inside when tested with a knife).
  4. Take out the meat.
  5. Cut cabbage and potatoes, put inside the pan, and boil 10-15 minutes.
  6. Grate the carrot and beet, chop the onion and sweet pepper, and saute in vegetable oil in a skillet, with the added vinegar, about 5 minutes or until you can smell the vegetables.
  7. Put this mixture into the saucepan.
  8. Simmer gently about 5 minutes.
  9. Cut small pieces of meat and put into each individual serving bowl. Add the soup and top with sour cream to taste. Enjoy!

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