Kubanski Borsch

Ingredients

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

Directions

 * 1) Preparing meat broth:
 * 2) Put Beef into a large saucepan and cover with 1.2 gal. (4.5 l) cold water.
 * 3) Bring to a boil; reduce heat.
 * 4) Remove the grease and froth from the broth surface with a spoon. 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 gal. (0.5 l) meat broth.
 * 4) Simmer at low heat for 1.5 hours. 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 Celsius) 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. Add salt, black pepper, and grated garlic.
 * 10) Served with chopped dill and sour cream. Servings: 3-4.