borsh
Jenya Grinblat
We always make this vegetarian, but the original recipe calls for beef broth base (use this instead of water below). This recipe makes approximately 8 servings so you might want to double it if cooking for a crowd. Serve warm (the true Russian way) or at room temperature – and always with a spoonful of sour cream. Sour cream is not added to the pot but is made available at the table so everyone can add a bit to their bowl. Good white or rye bread with butter goes well with borsh.
Vegetable oil, about 2 tablespoons (canola or similar)
1 medium beet, peeled and grated
4 cups of shredded green cabbage
1 large carrot, grated
1 celery stalk, diced
1 large onion, finely chopped
2 medium potatoes, peeled and cubed
Tomato paste – 1 can (6 oz)
4 cloves garlic, minced
2 quarts water (or substitute 1 qt with beef broth?)
Vinegar – 1 tablespoon
Sugar – 1 teaspoon or more (to taste)
Sour Cream (optional)
Add oil to large soup pot over medium heat. Add onion and carrot, sauté about 5 minutes, until soft.
Stir in cabbage, beet and celery. Continue to sauté, stirring occasionally, 10 to 15 minutes
Stir in potatoes, tomato paste, and garlic. Add vinegar and sugar.
Add water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Add salt and pepper to taste. Let stand at least at least 2-3 hours before serving. It gets better with age (like so many things!) – it would be best to cook this a day or so before serving.
