Borsch

27 May

This is Tania’s grandmother’s recipe for Borsch. It is really delicious. It is also great as leftovers!

  • Chunk of your choice of meat (pork, beef, rabbit, chicken, Tonia used pork)
  • 1 large beet
  • 2 carrots
  • 4-5 potatoes
  • 1/3 head of cabbage
  • ½ onion
  • 1 clove garlic
  • 1 Tbs ketchup or 2 small very ripe tomatoes (over ripe)
  • Some dill, paprika, or whatever spices you want to add
  • 1 bay leaf

Directions:

  1. Boil the chunk of meat in a large pot full of water for apx. half an hour (if the meat is on the bone that is great).
  2. Peel the beet and put it into the broth and boil for another 30-60 mins, continue adding water so the pot is full when you begin to add the other vegetables.
  3. As you add the vegetables keep the heat at a low simmer.
  4. Take the beet out to cool but leave the meat in the whole time.
  5. Add the shredded carrots and bring to a boil. (Make sure it boil’s before moving on to the next step!)
  6. Dice the potatoes and add them to the broth, bring to a boil.
  7. Slice and crush the cabbage into small shreds, sprinkle with salt and knead to release juices and soften
  8. Add to the pot and once again bring to a boil.
  9. Make a paste with the onion (chopped very fine), salt and pepper to taste, garlic, dill, paprika, etc.
  10. Add the onion paste to the boiling pot.
  11. Add the ketchup or tomatoes, bay leaf, and salt and pepper to taste.
  12. Grate the beet and add it back in just before you are done, (the later you add it the more red your borsch will be.)
  13. Bring all of the ingredients to a boil one last time then switch it off and eat it!
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