Thread: Borscht

Hi there

I'm a big fan of Russian/East European cuisine and I was hoping to try my hand at making borscht. The problem is there are so many different recipes and different kinds.

Does anyone have a good borscht recipe they could share?

Thanks

Beef (on a bone) - 400 g
White cabbage - 400 g
Potatoes - 500 g
Beet-roots - 300 g
Carrots - 100 g
1 Parsley root
1-2 onions
1-2 pieces of garlic
Tomato paste - 100 g or 400 g of fresh tomatoes
1 tablespoon of wheat flour
Milk Fat - 200 g
Pork Fat - 50 g
Sugar - 1 tablespoon
Vinegar - 1 teaspoon
Black pepper, salt, Laurel leaf
Parsley, dill (fresh).

To prepare:
Boil the beef until ready.
Wash beet-roots and clean them. Cut into sticks, salt it, add vinegar, mix well, put into a deep pan, add fat, tomato paste (or fresh tomatoes -- clean them before) and sugar.
Smother it until half-ready.
Clean parsley roots and onions, cut into sticks, add to the pan with flour and fat.
Filter the broth and cut the meat into small pieces. Add potato slices into the broth and wait till it boils, then add slices of cabbage and boil it for another 10 minutes.
Then add stewed beet-roots with vegetables from the pan.
Add pepper and boil for another 5-7 minutes.
When it's ready, add garlic (fine-cut).
Crush parsley and dill with pork fat and add it into the pot.
When serviced add a tablespoon of sour cream (Russian) and more dill and parsley.

The recipe Ramil has posted is classic. Just like I love it. Btw, beef could be easily replaced to pork or even to goose or duck meat.