Title: Borsch > Dmitry O. Gryaznov
Categories: Russian Soup Vegetable Beef Sausage
Yield: 1 Servings

1	lb	Boneless beef chuck
1		Beef marrow bone
1 1/2	lb	Spareribs
2		Onions
2		Carrots
2		Celery sticks
2	md	Beets
3	md	Tomatoes
3	md	Potatoes
1/4		Head cabbage
1/2	lb	Polish sausage,
		Cut into 1/2-inch dice and
		Sauted for 5 minutes
		(optional)
1	ts	Salt plus
		Additional salt to taste
2	tb	Unsalted butter
10		Pepper corns
2	tb	Tomato paste
1	tb	Finely chopped
		Parsley leaves
1	tb	Finely chopped
		Fresh dill (optional)
2	lg	Bay leaves
4		Cloves garlic, crushed in a
		Garlic press or finely
		Chopped
1 1/2	tb	Apple
		Cider vinegar, or red vine
		Vinegar

Replace beef with pork to make it real borsch.

Borsch is not exactly a Russian invention. We borrowed it from Ukraine and modified to our taste.

Sincerely, Dmitry O. Gryaznov Senior Research Consultant VirusLab, S & S International PLC. Alton House, Office Park, Gatehouse Way, Aylesbury, Bucks HP19 3XU, United Kingdom

previous

next