Borscht

It's been some time I've been trying to find a good Borscht recipe, especially because my husband has been to Russia and had the real thing. I was afraid to disappoint him. So I decided to try this recipe, that I found here and, what do you know?, he loved it. He said it's just like what he had there (which is not the chef's soups, that all is mixed up and blended). Apparently Borsch has to have chewable pieces.

Here's the recipe.
Time of preparation: 2 hours

INGREDIENTS

4 fresh or vacuum packed beetroot approx 600g
White cabbage 4oz 100g
4 Small potatoes
1 Medium carrot
2 Medium tomatoes
1 Medium size onion
Beef (any cut) 14oz 400g
Fresh dill 8 sprigs
Garlic 2 cloves
Parsley (garnish only) 8 sprigs
Vinegar 1 teaspoon
Butter or margarine 2 tablespoons
Sour cream (optional) 2 tablespoons 2 tablespoons
Salt and pepper to taste - -

COOK'S NOTES: The backbone of this meal is beetroot so try and get some fresh, it does make a difference. Fresh beetroot is sweeter than any other type. Failing this, the vacuum packed beetroot is a very good alternative.

The use of beef is traditional in Russian Borsch but poorer Russians would make this dish with just the vegetables. Alternative vegetables to the carrot, potato, cabbage and tomatoes include parsnips and turnips, in fact any root vegetable can be used. The beef is a good addition, but by no means necessary.

The cut of beef is not important, in fact the cheaper cuts give the dish more flavour. If the cut is too fatty, simply remove it before serving the Borsch.

1 large pan
1 frying pan (small)
1 pan (small)

PREPARATION
If using meat off the bone, cut into cubes (see picture below).
If using meat on the bone, cut so that it can fit in the pan.
Roughly chop the onions. Finely chop the dill.
Top and tail the beetroot and peel it (if using fresh beetroot). Slice beetroot into strips and then cut them in half (see picture below).
Chop up the tomatoes.

One hour after starting the meat broth:
Roughly chop the carrots. Finely cut the garlic.
Finely cut the parsley. Cut the potatoes into strips.
Peel the layers of the cabbage apart then slice into strips

METHOD

Put the beef, dill and the chopped onion into a large pan and cover with 3 litres of cold water. Cook for 1½ hours in low heat. I put the potatoes on too, because I prefer them very soft if on soup.
Half an hour after starting the beef broth cooking, melt a tablespoon of butter in a pan. Add the beetroot, tomatoes and vinegar to the pan. Simmer at low heat for 1 hour stirring occasionally. If there is not enough liquid, add some of the broth.

A quarter of an hour before the beef broth is finished cooking melt 1 tablespoon of butter or margarine in a frying pan. Add chopped carrots and garlic. Cover the frying pan and sauté for 15 minutes, stirring occasionally.

When the beef broth is cooked (after 1½ hours) remove any fat floating on the top (use a spoon). Add the chopped cabbage, potatoes, sautéd carrots and garlic. Stir well. Cook for 15 minutes.

Add the cooked beetroot. Stir well and cook for another 5 minutes.