Borsch
Very few dishes are more welcoming on a cold winter’s day in Russia than a warm bowl of borsch. I was introduced to Borsch when I visited Russia to meet my now wife in person. It was very welcome to me after spending a day out with my wife in the the cold of March in Russia. The soup looks unusual at first sign, who has ever seen any soup so red? The aroma permeated the Russian apartment when we walked in and I was thrilled to be able to try out a very famous Russian dish. We sat at the little table in the kitchen and a bowl of borsch was placed in front of me. My now mother-in-law gave me a spoon and a container of smetana (which is the Russian term for sour cream). I was instructed to put a large spoon of sour cream into the soup and mix it around. I went along with whatever they told me and the soup was ready to eat.
I placed my spoon in the soup and filled it up and brought it up to my mouth. The first taste of Borsch was better than I imagined. I enjoyed it so much that I had seconds. Each family in Russia has there own version of borsch, so there is not really a wrong way to make it. Just make sure it has beets and other vegetables.
Fast forward to today and not only to I still enjoy borsch, I cook it. I have prepared borsch in many ways, with beef chunks, or with chicken, or with no meat at all. I have added various ingredients and removed certain ingredients trying out different ways to prepare it. I am happy to tell you that I found what I consider my tastiest recipe for Borsch. The recipe is below. Go ahead and make it for yourself. Like me, I think you will be suprised with how delicious and tasty this soup is. On top of that, it is healthy.
Ingredients
1/3 head of cabbage thinly sliced
1 large onion chopped
3 to 4 garlic cloves minced
10 cups of beef broth or stock
2 cups of water
4 to 5 medium potatoes cubed
2 carrots shredded
2 beets skinned and sliced julienne style
1 Tbsp of Extra Virgin Olive Oil
1 pound of beef strips
1/2 Tbsp of sea salt
more sea salt to taste as per your saltiness preference
Dill weed
Sour Cream
Instructions
1. Thinly slice the cabbage, chop the large onion, and mince the garlic cloves
2. Pour the broth/stock and water into a large pot and cover
3. Bring pot of broth and water mix to a boil covered
4. Add the cabbage, onion, and garlic to the pot, mix, and cover pot
5. Cube the potatoes and add to pot, mix and cover pot
6. Heat up a frying pan to medium heat. Add olive oil
7. Add the beets and shredded carrots to the pan and sear for 5 minutes, mixing from time to time
8. Add the beets and carrots, beef strips and salt to the pot and mix
9. Reduce heat and simmer for 30 minutes covered, taste testing throughout for flavor, add salt as needed.
Serve with a dollop of sour cream, a sprinkle of dill weed. Some people like to substitute a dollop of mayo instead of the sour cream. Some people (such as myself) like to grind black pepper into the soup. The borsch tastes even better the next day.
Enjoy!
Serves 8