Borsht
Ingredients
- 3 Potatoes
- 3 Celery stalks
- 3 whole Carrots
- Cabbage head
- 1 pound package of Beef cubes
- 1 TBSP dill
- 8 oz Tomato Sauce
- Salt (TBSP or sal dente
- Pepper (TBSP or sal dente
Instructions
- Take a two quarts size pot and fill it half way with water. Bring the pot to a boil. Add the meat. Let it cook for about 1 hour or so on a small flame. While skimming the foam out of the pot. Every once in a while skim the foam off the top of the pot. Once cooked, place pot in fridge to cool. Then scoop out the congealed fat that has risen to the top.
- Cut the cabbage head in half horizontally. Slice each half of the cabbage into small strips (roughly ¼”by ½”). Baba’s famous counter-clockwise Spiral Technique is recommended. Place in a large 5 quart pot.
- Chop celery and carrots into small pieces and add into the large pot. Peel potatoes and cut into slices and add to the large pot. Fill the large pot with water. Add the meat and water from the smaller pot. Then add water to the large pot until the large pot is almost full. Boil for about 30 minutes-until potatoes are soft.
- Once the potatoes are cooked thoroughly, Add in tomato sauce. For additional tomato flavor you may add a dollop of ketchup-as needed. Add dill, salt and pepper. Cook for an additional 10 mins.
- *Recommended to serve with sour cream and bread
