Wednesday, November 16, 2011

Russian Borsh

2 Medium Beets (matchstick)
2 Medium Carrots (matchstick)
1 large Onion (diced)
3 Cloves Garlic (minced)
1/2 Cup Tomato Paste
2 tsp. Salt
Pour some oil onto a frying pan (maybe 1/4 cup) and fry the beets, carrots, onion, and garlic. I just add water, instead of more oil, as I go because it needs a bit of liquid to soften them up. When they are no longer crunchy, add the salt and tomato paste and cook a little more. It will be really thick. And you might want to add 1tbsp. of sugar or so to take the bite out of the tomato paste.

In a bot with 2 liters of water add:
3 Large Potatoes (chopped)
1/2 a small cabbage (chopped)
3 bouillon cubes
2 Bay Leaves
Any kind of meat (Pork is the best and they love it really fatty- but I don't)
(You can also add roasted red pepper, white beans, or whatever would make it tastier for you)
Boil all of these things together and when it's soft, add the Beet mixture and let the flavors blend together. Salt and Pepper to taste.
The Russians like to add fresh dill on top, but I don't like it. I ALWAYS eat it with a dollop of sour cream. It is an acquired taste, but so delicious!


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