to your taste to your taste Salt and pepper to taste 2 tablespoons 2 tablespoons Sour cream (optional) 2 tablespoons 2 tablespoons Butter or margarine 1 teaspoon 1 teaspoon Vinegar 8 sprigs 8 sprigs Parsley (garnish only) 2 cloves 2 cloves Garlic 3 tablespoons 3 tablespoons Olive oil 8 sprigs 8 sprigs Fresh dill 400 g. 14oz Beef (any cut) 1 1 Medium size onion 2 2 Medium tomatoes 1 1 Medium carrot 4 4 Small potatoes 100 g 4 oz White cabbage approx. 600g approx . 1lb 6oz 4 fresh or vacuum packed beetroot Metric Imperial Ingredients
COOK'S NOTES: The backbone of this meal is beetroot so try and get some fresh, it does make a difference. Fresh beetroot is sweeter than any other type. Failing this, the vacuum packed beetroot is a very good alternative.
Other vegetables in this recipe can also be readily found fresh at a farmer's market or from your garden.
The use of beef is traditional in Russian Borsch but some Russians would make this dish with just the vegetables. Alternative vegetables to the carrot, potato, cabbage and tomatoes include parsnips and turnips, in fact any root vegetable can be used. The beef is a good addition, but by no means necessary.
The cut of beef is not important, in fact the cheaper cuts give the dish more flavour. If the cut is too fatty, simply remove it before serving the Borsch.
We have cooked our Borsch in a casserole dish in the oven but it can be cooked in pan on the hotplate instead.
COOKING EQUIPMENT 1 casserole dish or large pan 1 frying pan (small) 1 pan (small)
PREPARATION If using meat off the bone, cut into cubes (see picture below). If using meat on the bone, cut so that it can fit in the casserole dish or pan. Roughly chop the onions. Finely chop the dill. Top and tail the beetroot and peel it (if using fresh beetroot). Slice beetroot into strips and then cut them in half (see picture below). Chop up the tomatoes.
One hour after starting the meat broth: Roughly chop the carrots. Finely cut the garlic. Finely cut the parsley. Cut the potatoes into strips. Peel the layers of the cabbage apart then slice into strips
Put the beef, dill and the chopped onion into a large casserole dish (or a large pan) and cover with 3 litres of cold water. Put in the oven at 150C for 1½ hours.
If using a pan, bring to a boil and reduce heat. Cook at low heat for 1½ hours.
Half an hour after starting the beef broth cooking, melt a tablespoon of butter in a pan. Add the beetroot, tomatoes and vinegar to the pan.
Simmer at low heat for 1 hour stirring occasionally. If there is not enough liquid, add some of the broth.
A quarter of an hour before the beef broth is finished cooking melt 1 tablespoon of butter or margarine in a frying pan. Add chopped carrots and garlic.
Cover the frying pan and sauté for 15 minutes, stirring occasionally.
When the beef broth is cooked (after 1½ hours) remove any fat floating on the top (use a spoon). Add the chopped cabbage, potatoes, sautéed carrots and garlic. Stir well. Cook for 15 minutes.
Add the cooked beetroot. Stir well and cook for another 5 minutes.
Season the Borsch with salt and pepper to taste. Serve in warm bowls garnished with parsley and a tablespoon of sour cream (optional).
You may tried French bread and Russian style bread with the soup. Both go very well with the French bread maybe being the best. The Russians would traditionally (and now) have black bread.