Luki, you asked me to post this...so here it is!!! Russian borsch!
There are tons of recipes and every family in Russia makes this soup in their own way. So, here is my grandmother's recipe, which I find the most incredible. Many people use fresh cabbage to make this soup, my grandmother uses sauerkraut and I think it gives the soup its beautiful taste. And here is something else - We usually make a full pot of this soup and eat it for 3-4 days... honesty? With every day this soup becomes better and better, it's like wine, the longer you keep it, the better it tastes. But! Keep it only in the fridge and not longer than 4 days.
And don't even get me started on how good for your health this soup is!!! It cleanses your body so good! You'll see :-)
What else?
Serve it with a table spoon of sour cream, dash of black pepper and a tea spoon of dill.
There is an interesting fact - Russians like to eat this soup when they are hungover :-) Also if we are having this soup for dinner, before having the first spoon of borsch, have a shot of cold vodka.....Russian tradition :-)
Shall we begin?
Ingredients:
2 lbs. beef tenderloin or sirloin steak, cut up
Also you can add 1 or 2 italian or polish hot sausage cut in slices
5 to 6 cups water
2 cloves garlic, minced
1 tbsp. salt
1 1/2 cup shredded beets
3/4 c. shredded carrots
2 medium size potatoes, peeled and cubed
1 med. onion
2 tbsp. tomato puree
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. butter
2 cups sauerkraut
Ground black pepper
2 bay leaves
1 c. sour cream
Simmer the beef in salted water until tender, about 1 1/2 hours. Meanwhile, in large saucepan, simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter for 15 minutes. Stir frequently and cover when not stirring. Add sauerkraut and cook 10 minutes longer. Add the vegetable mixture, sausages (if desired), potatoes, pepper and bay leaves to the meat and the broth. Adjust seasonings, cook until the potatoes are tender (another 25-30 mins). Add more vinegar if desired.
Again, serve with a table spoon of sour cream and dill! Oh and it will never hurt to serve it with garlic flavored croûtons. Yummers!!!
There are tons of recipes and every family in Russia makes this soup in their own way. So, here is my grandmother's recipe, which I find the most incredible. Many people use fresh cabbage to make this soup, my grandmother uses sauerkraut and I think it gives the soup its beautiful taste. And here is something else - We usually make a full pot of this soup and eat it for 3-4 days... honesty? With every day this soup becomes better and better, it's like wine, the longer you keep it, the better it tastes. But! Keep it only in the fridge and not longer than 4 days.
And don't even get me started on how good for your health this soup is!!! It cleanses your body so good! You'll see :-)
What else?
Serve it with a table spoon of sour cream, dash of black pepper and a tea spoon of dill.
There is an interesting fact - Russians like to eat this soup when they are hungover :-) Also if we are having this soup for dinner, before having the first spoon of borsch, have a shot of cold vodka.....Russian tradition :-)
Shall we begin?
Ingredients:
2 lbs. beef tenderloin or sirloin steak, cut up
Also you can add 1 or 2 italian or polish hot sausage cut in slices
5 to 6 cups water
2 cloves garlic, minced
1 tbsp. salt
1 1/2 cup shredded beets
3/4 c. shredded carrots
2 medium size potatoes, peeled and cubed
1 med. onion
2 tbsp. tomato puree
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. butter
2 cups sauerkraut
Ground black pepper
2 bay leaves
1 c. sour cream
Simmer the beef in salted water until tender, about 1 1/2 hours. Meanwhile, in large saucepan, simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter for 15 minutes. Stir frequently and cover when not stirring. Add sauerkraut and cook 10 minutes longer. Add the vegetable mixture, sausages (if desired), potatoes, pepper and bay leaves to the meat and the broth. Adjust seasonings, cook until the potatoes are tender (another 25-30 mins). Add more vinegar if desired.
Again, serve with a table spoon of sour cream and dill! Oh and it will never hurt to serve it with garlic flavored croûtons. Yummers!!!
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