Borsch: Russie

Ingredients
400 g beef.
2 average red beets.
200 g cabbage.
4 little potatoes.
1 carrot.
2 tomatoes.
1 ts vinegar.
salt, pepper to taste.
parsley, dill and spring onions.


Description
Borsch is a of soup, but it is "Borsch", nobody calls it in Russia soup.
History says, that borsch was and is one of the most popular dishes in Russia.
It has appeared at the end of 18-19 centuries. The main ingredients are
red beets and broths made from meat or fish, or mushrooms, or smoked sausages.
Plus to it, people used and use cabbage, onions, carrots, potatoes, tomatoes,
spinach, sorrel. The sour taste it can have because of vinegar. Our ancestry
ate borsch with pancakes, different porridges, pies. Poor people made borsch
without meat, only with vegetables.

Method
Preparing meat broth: Put beef into a large saucepan and cover with 3 l cold
water. Bring to boil; reduce heat. Remove the grease and froth from the broth
surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.
Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets
into thin sticks and add them into the cooking pot. Add tomato paste or sliced
tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid,
add some broth. Add vinegar.
Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan.
Add chopped onions and carrots cut into thin sticks. Cover and saute
for 15 minutes, stirring occasionally.

Heat broth to boiling. Add chopped cabbage and potatoes cut into bars.
Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered
red beets. Cook another 5 minutes. Add salt, black pepper.
If yoy like garlic, you can add about 5 g grated garlic, it is supposed
to be in borsch.
Borsch is served with sour cream.