Kubanski Borsch

Description

 * Makes 3 – 4 servings

Ingredients

 * 0.7 lbs (320 g) beef (with or without bones)
 * 1.5 lbs (700 g) red beets
 * 0.5 lbs (200 g) cabbage
 * 0.5 lbs (200 g) potatoes
 * 0.2 lbs (100 g) carrots
 * 0.7 ounces (20 g) parsley
 * 3 onions
 * 0.2 ounces (5 g) garlic
 * 2 ounces (50 g) tomato paste or 2 tomatoes
 * 0.5 teaspoon sugar
 * 2 tablespoons margarine
 * 0.5 teaspoon vinegar
 * 1 bay leaf
 * 2.5 ounces (75 g) red bell pepper or 1 pepper
 * 1 tablespoon sour cream
 * 0.5 teaspoon dill

Preparing meat broth

 * 1) Put beef into a large saucepan and cover with 1.2 gallons (4.5 l) cold water.
 * 2) Bring to a boil; reduce heat.
 * 3) Remove the grease and froth from the broth surface with a spoon.
 * 4) Add one onion.
 * 5) Cook at low heat for 1 – 2 hours.
 * 6) If beef is with bones, filter the broth.

Simmering red beets

 * 1) Melt 1 tablespoon margarine in a saucepan.
 * 2) Cut red beets into sticks and add them into the cooking pot.
 * 3) Add sugar, tomato paste or sliced tomato, 0.13 gallons (0.5 l) meat broth.
 * 4) Simmer at low heat for 1.5 hours.
 * 5) Add vinegar.

Pan-frying vegetables

 * 1) Melt 1 tablespoon margarine in a frying pan.
 * 2) Add chopped onions and carrots cut into sticks.
 * 3) Cover and saute at low heat 250°F (120°C) for 15 – 20 minutes, stirring occasionally.
 * 4) Heat broth to boiling.
 * 5) Add chopped cabbage and potatoes cut into bars.
 * 6) Cook for 5 minutes.
 * 7) Add saute and cook another 10 minutes.
 * 8) Add bell pepper cut into sticks and simmered red beets.
 * 9) Cook another 5 minutes.
 * 10) Add salt, black pepper, and grated garlic.
 * 11) Served with chopped dill and sour cream.