Stirring the Borsch

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While staying with our Lilya, she was fantastic enough to teach me how to make Borsch, a traditional Russian soup.  Like any other soup, Borsch can be made with various ingredients, amounts and ways.  However, this is how she taught me:

in a skillet gradually add:

2 tablespoons of oil.

a large onion.

4 cloves of garlic.

three large carrots, cut into strips.

a large beat, peeled and cubed.

a green bell pepper.

a large tomato.

more salt and pepper than you would imagine (to taste).


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in a large pot of boiling water:

two peeled potatoes.

half a head of cabbage.

add the previous mixture of vegetables as well as three bay leaves and one tablespoon of dill.

more salt and pepper to taste as well as the options of vinegar and sugar to make it as sweet or acidic as you would like.  The ideal borsch has a god balance of both (I used 1/2 cup of white wine vinegar and 1/4 cup sugar).

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Mix it and let it sit.  Legend is, like wine, the longer it sits, the better it becomes.  Then, enjoy.  If you make a larger pot, you can eat it for days, as it gets better with each day.  Can be served either hot or cold and with a dollop of sour cream.



“to stir the Borsch” is to be a good housewife

example: “Yeah, she’s cute, but can she stir the Borsch?”

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This entry was written by Christine , posted on Saturday June 18 2011at 08:06 am , filed under carnival, food . Bookmark the permalink . Post a comment below or leave a trackback: Trackback URL.

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