Borsch (grandma’s recipe)

Grandma’s recipe. Serve with a spoon of a sour cream.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make a broth, boiled meat (preferably, with bone) for an hour or so (removing the foam from it). To add flavour, add following veggies: peeled onion (cut in half), big carrot, garlic cloves, tomato (cut in half). Add pepper corns and salt. Note: none of the veggies are added into the list because you will dispose them after boiling. The meat: take aside and cut in small pieces, add to the clean broth (put it through a mesh to remove bits and stuff). While the broth is cooking, use the time to chop other veggies. Extra step to make the broth cleaner: As you know, the meat is often treated with some process to stay looking fresh on the store shelf longer. It’s good to avoid this in your soup by following these steps: - wash the meat and put into the pot - add cold water and heat it up until it starts boiling (you will see a lot of foam collecting) - remove the meat, rinse it under a tap water - wash the pot, and place the meat into the pot, add water to cook the broth

Step 2

Simmer beats on the frying pan for a couple of min, stirring, and then add to the soup

Step 3

Into the boiling broth, add potatoes; when starts to boil, lower the heat

Step 4

Start frying onion and carrots, add to the soup

Step 5

Add sweet pepper to the soup

Step 6

Add tomato paste, mix well

Step 7

Add cabbage

Step 8

Let it boil on low for 5 min, then add herbs, turn off the heat and close the lid. Let it sit for another 5 min, then open and stir.

Step 9

Eat with sour cream. Usually, borsch is even better the next day!