Do you like soup? What kind of soup is your favorite?
Ours is borsch. My daughter can eat borsch for breakfast, lunch, and dinner:).
Borscht (борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color.
There are many variations how to make it. Here I want to share my recipe.
- 1 lb of meat (pork or beef)
- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded
- 3 medium baking potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- 1/2 medium head cabbage, cored and shredded
- 3 cloves garlic, minced
- salt and pepper to taste
- 1/2 cup sour cream, for topping
- 1 tablespoon chopped fresh parsley for garnish
- Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the meat, and cover the pot. Return to a boil.
- Heat the oil in a skillet over medium heat. Stew the beets with a cup of bouillon from the pot and 2 Tablespoons of vinegar for about 15 minutes. Add tomato paste.
- Add potatoes, and cook until tender, about 15 minutes. Add the cabbage.
- Heat the oil in a skillet over medium heat. Add the onion and carrots, and cook until tender (10”).
- Transfer beets and onion with carrot to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper.
- Ladle into serving bowls, and garnish with sour cream and fresh parsley (or dill).