Russian Borsch

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There are as many borsch recipes as cooks, it seems! This one comes from an authentic russian recipe site, with my modifications to make the directions more clear.

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Steps

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Put beef into a large saucepan and cover with 3 qts.

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Cold water.

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Bring to a boil.

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Reduce heat.

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Remove the grease and froth from the broth surface with a spoon.

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Add one onion.

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Cook at low heat for 1-2 hours.

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Remove meat , shred and set aside.

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Save cooking liquid / broth.

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Discard onion.

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Simmer cleaned but unpeeled red beets in broth until soft.

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Peel , cut into matchsticks.

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Return to broth.

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Add tomato paste.

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Simmer at low heat for 1 hour.

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If there is not enough liquid , add some broth.

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Add vinegar.

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Cut carrots into matchsticks.

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Saute chopped onions and carrots in 1 tbs.

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Margarine.

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Set aside with meat.

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Heat broth to boiling.

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Add chopped cabbage and cubed potatoes.

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Cook 5 minutes.

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Add reserved meat , carrots and onions and cook another 10 minutes.

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Can add garlic if using.

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Add salt and pepper to taste.

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Serve with a dollop of sour cream , garnish with parsley , dill and chopped green onion.

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Ingredients

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beef, red beet, cabbage, potatoes, carrot, onions, tomato paste, vinegar, garlic clove, salt and pepper, sour cream