One Divine Borscht Recipe

The Legendary Beetroot Soup that Makes People Happy

Introduction

Contrary to all Russian stereotypes about good housewives, whose sole purpose is to please men through their beauty and amazing cooking, I probably turned out to be a black sheep in the club of noble maidens. In my school, they taught bitches and geeks who aim to enjoy life to the fullest without attachment to marriage. I am more of a rebel and a riot than an exemplary wife of my future husband.

“Woman, your place is in the kitchen! Go cook borscht” - they chant. However, just like in the English idiom they say “It takes two to tango”, in Russian I say: “It takes two to eat borscht. Here comes a taster now of what we’ve been able to cobble together”.
The most important ingredient in my borscht is that I cook it of my own accord… in beautiful lace underwear, of course, so you know that it’s spiced up enough.

Now you can probably guess why my nickname is Katy Borsh.

Gentle Reminder: You can die caused by overeating.

Vegetarian Borscht Recipe

I hope you don’t need an explanation of what borscht is but if you do then let’s do it quickly. It’s a beetroot soup of Russian-Ukrainian origins, and I don’t accept nationalists here saying that it’s purely Russian or purely Ukrainian. It’s important to remember that when you eat it, your mouth should be closed, otherwise the soup will spill out the cause of the argument. There is nothing worse than wasted products, which can be confirmed by my mum or FAO.
Let’s eat together for world peace.

The soup variation can come with meat or purely vegetarian. The difference between versions is that if the borscht is with beef, then the broth is done by scalding the meat in a saucepan (about 90 minutes) as an initial step.
Next, you repeat the steps for making vegetarian borscht.

Ingredients

• 4 portions
• Approx. 2 hours (from preparation to cooking)

Cooking Instruction

1. Wash the beetroot.
   Peel it.
   Put it in boiling water, cook until almost done for 30–40 mins.
   Then take out the beets.
   When beetroot cools down, grate it on a coarse grater.
   Keep that water as broth. You’ll need it later.
2. Finely chop onions and carrots and stew both in butter for 15–20 mins.
3. Put diced potatoes in boiling beet broth.
   Add cabbage after 10 minutes.
   When the cabbage is ready, add the onions and carrots.
   Then add the grated beets.
   Boil it until done and then add tomato paste, salt and sugar to taste.
4. When serving, season the borsch with sour cream and\or herbs to taste.

Enjoy your meal!