Ukranian borsch

Why Ukrainian? Because Ukrainians  used to cook the best borsch while Russians used to cook
the best schi.

This recipe represent classical Ukrainian borsch, it demands time to cook it but
the taste of it will be reward for work.

Ingredients.

2 lb (1 kg) meat (beef and pork)
2 medium beets
2 potatoes
1/3 head cabbage
2 onion
1 carrot
3 tomatoes or 2-3 tbsp tomato paste
1 parsley root
2 tbsp  butter or oil
salt
5-6 black peppercorns
1 garlic bulblet
drill


Place the meat, 1 onion, 1/2 carrot and 1/2 parsley root in a pot.
Add water and 1 teaspoonful of salt, boil the broth during 1-1.5 hours. In the end remove
vegetables and roots from the broth.

Meanwhile chop the beef into small cubes or grade it. Put into a small pan, add some water and 1-3
tbsp of butter or vegetable oil and stew during 15-20 minutes. Then add tomato paste, a little bit
sugar and stew it 10 minutes more. The beef should be nearly ready before adding it into the
broth (but do not add it yet!).

While the beef is stewing slightly brown chopped onion and carrot. Then add sliced tomatoes
and fry for 5-7 minutes more.

When broth is ready shred the cabbage. Bring it to the broth and boil. If the cabbage is hard boil
it for 10 minutes, if it it is fresh and soft add it right before adding potatoes. Potatoes chopped
into cubes 1x1" and bring to borsch. Add fried onion, carrot and tomatoes. If your health does not
allow you to have fried food just add fresh onion and carrot. Boil all for 10
minutes, then add stewed beef, pepper  and boil 5 minutes more.

In the end add 2 bay leaves, chopped garlic, drill, salt to taste and turn off the oven.
Let the borsch to brew for a half of hour.

Serve the borsch with sour cream.

Comments. You can use instead of meat haricot beans, just 2/3 lb (300 gm).
As well you can add 1-2 chopped paprika, bring it together with fried onion and carrot.