A friend of mine recently asked me to give her my Russian borsch recipe as she had too many beets she was trying to figure out what to do with. Since I had to get it from my head down onto paper (well, the computer screen) anyway, I figured I would post it here as well. Guess what we had for dinner today? 😉
by the way, there’s no “T” at the end of that word 🙂
homemade or low-sodium chicken or beef Stock – 3 quarts
boneless, skinless chicken or beef, cut into small cubes – 1 lb
onion (shredded very small) – 3/4 lb
carrots (cut into small narrow strips) – 1/2 lb
beets (cut into small narrow strips) – 1/2 lb
bell pepper (cut into short narrow strips) – 1/2 lb
tomato sauce – 1 14 oz can
potatoes (peeled and cubed ) – 3 lbs
cabbage (shredded thinly) – 1 1/2 lbs
vegetable oil – 3 tbsp
salt, pepper, garlic, parsley and dill (shredded very small) to taste, 2 bay leaves
In a large sauteing pan pre-heat the oil, then saute the carrots until they are just starting to turn golden brown, add beats and cook until they are tender. Add onions and bell pepper, and saute everything together for about 3-4 minutes. Add the tomato sauce and a little water (if necessary to be able to stir easily). Cover with a lid and let saute for about 3-5 minutes (on medium heat). Turn off and set aside.
In a large stock pot bring chicken or beef stock to a rapid boil. Add cut-up pieces of meat, and let it boil for about 20 minutes. Add potatoes and bring to boil again. Add the vegetable mix from the pan, bring everything to boil. Let it boil for a few minutes, then add shredded cabbage. Add salt and pepper to taste and cook until the potatoes, cabbage, and meat are ready. Add 2 bay leaves and let sit for a few minutes. Remove the bay leaves before serving. Serve with sour cream, garlic slices, parsley and dill on the side, and fresh bread.