Borscht

I have found literally no other preparation of beets that is enjoyable except Borscht, a thick, hardy stew made from potatoes, beats, and cabbage that fills you up and warms you.

Borscht's origins go back to the Ukrain, but it is made across Russia and Eastern Europe. Based

Borscht

Prep Time: 20 minutes

Cooking Time: 4 hours

Serves: 8

Ingredients:

3 quarts water (or better yet, beef stock)

1 lb beef, cut into stew chunks

3 red beets, peeled and julienned

1/2 head of cabbage, cored and shredded

4 small potatoes, peeled and julienned

1 carrot, peeled and julienned

1 onion, chopped

5 cloves garlic

3 tbsp tomato paste

1 tsp vinegar

salt and pepper to taste

pasley and dill

sour cream

Cooking:

Cover beef with 3 quarts water or broth, and bring to a simmer. Skim foam from the broth thoroughly. Simmer for three hours.

In a separate pot, add beets, tomato paste, and vinegar, and remove enough stock from the other pan to cover them, and simmer gently for one hour.

In a frying pan, melt 1 tbsp butter, and add onions and carrots. Cover and sautee for 15 minutes, stirring occasionally.

Heat the beef/broth mixture to a boil, and add the potatoes, return to a simmer, and cook for five minutes. Add the sautee mixture and cook for another 10 minutes. Add the simmered red beet mixture, and cabbage, and return to a simmer for another five minutes. Add parsley, dill, and scallions, ensure all ingredients are cooked (especially potatoes and cabbage, but don't overcook), and remove from heat.

Serve Borscht with sour cream on top.