Russian Borsch
here's the recipe given to me by my 1st generation russian/ukrainian 
friends who have been here about 10 years now. they make it whenever they 
have company and it is sooo good. it takes almost half a day to make, but 
it's really good and worth the work...especially after it has set for 
about a day - the leftovers are always better than when it's first made 
:). as with most slavic soups, you have to add sour cream to your own 
bowl or it's just not any good :). 
 
 
3   liters of water
1-1/2 lb.  beef (pork or chicken works, too)
1/2 cup  cooked white beans
2 medium  sized potatoes
1/4 head  of medium cabbage
1 - 2   carrots
1 medium  onion
1 medium  bell pepper
1/2 small  beat
2 - 3 medium  fresh tomatoes
1 tsp  dill
1 tsp  parsley
2 clove  of garlic
  salt to taste (or vegeta if you can find it in an international foods
  store
2 - 3   bay leaves
3 - 4 Tbsp  olive oil
 
put the meat into a pan pot with the water and bring to a boil. reduce to 
low and cook covered for 1 1/2 hours (1 hour with pork and 30 to 40 min. 
if using chicken) while the meat is cooking, the rest of the recipie can 
be prepared cut up the onion and carrot and put in the skillet with olive 
oil, periodically stirring. fry for baout 5-10 minutes on medium heat. 
cut up the bell peper into strips as well as the beat and add to the 
skillet. fry for another 10 minutes, occasionally stirring. chop up 
tomato and fry for another 10 minutes, covered. when the meat is cooked, 
take it out of the pot and leave off to the side. in the water that the 
meat was cooked in, add cubed potatoes and cook until tender. cut up the 
meat into desired sized pieces and put back into the pot (i do this at the 
beginning before it's cooked, usually) when the potato is cooked, put in 
shreaded cabbage and cook for 3 to 5 minutes. add the cooked beans, add 
the cooked vegetables from the skillet, and cook for another 3-5 minutes. 
turn off the heat, add dill, parsley, garlic, bay leaves and salt (or 
vegeta). cover tightly and let it stand for about 1/2 hour, then serve 
with sour cream 
 
-- 
(ID: 10966) Mirror: rec.food.recipes: Sat, Sep 6, 2003


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