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What You Need:
(To Serve: 6 to 8)
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2 tablespoons butter
½ cup finely chopped onions
1½ pounds beets, peeled and cut into strips ½ inch wide by 2 inches long (about 5 cups)
¼ cup red wine vinegar
1 teaspoon sugar
2 tomatoes, peeled, seeded and coarsely chopped
2 teaspoons salt
Freshly ground black pepper
2 quarts beef stock (see Shchi)
½ pound white cabbage, quartered, cored and coarsely shredded
¼ pound boiled ham, cut into 1- inch cubes
¼ pound all-beef frankfurters, cut into ½ -inch-thick rounds
1 pound boiled brisket from the stock, cut into 1-inch cubes
4 sprigs parsley, tied together with
1 bay leaf
½ cup finely cut fresh dill or chopped parsley
1 cup sour cream
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Translate this recipe:
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| How To Cook: |
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1. In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown.
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2. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of the salt and a few grindings of black pepper. Pour in ½ cup of the stock, cover the pan and simmer undisturbed for 50 minutes.
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3. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another teaspoon of salt, and simmer, partially covered, for ½ hour.
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4. Transfer the borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshch at the discretion of each diner.
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