Borscht or Russian Beet Soup
This is a traditional soup in Russian culture, made with hearty vegetables, pork and, of course, beets. It can be eaten with dark rye bread and with a dollop of sour cream, and with dill as a decoration. It can be eaten cold or hot. It makes for a delicious lunch, dinner, or appetizer, and is healthy as well!
Here are the ingredients:
One half of a cabbage
1 lb of pork (here I have boneless pork chops, easy for cutting)
Salt and pepper
First, cut off the leafy greens from the beets and boil the beets for about 40 minutes to an hour, or until a fork goes through them very easily. You can reserve the beet greens, make sure to wash them, and then saute them with garlic, or put them in a salad (not included in the borscht).
Fill a large soup pan three quarters full of water and boil. Dice the pork and place it into the boiling water. As it cooks, the fat will come up to the surface. Use a spoon or a ladle to get it out and throw it out. Make sure to stir it as the pork pieces may stick together unless stirred.
Make sure to salt and pepper throughout and to taste it as well. Do not over-salt. Remember, some of the water evaporates so that the salt is concentrated in the remaining water.
When the pork is done cooking (take one out to test it by cutting it in half), chop up the potatoes and put them in.
When the potatoes have done cooking (or they’re soft when a fork goes through them), shred (or cut up) the carrots and the cabbage into the soup. Cook for about 10 to 15 minutes.
The beets should be done by now. Run them under cold water until they’ve cooled down and then take the skin off. Then shred the beets into the soup.
Meanwhile, cut up the onion and fry it with a little bit of oil in a shallow pan. Keep stirring. When the onion turns yellow add it to the soup.
And then you’re done! Laddle into a bowl and eat with a dollop of sour cream and with dill. Delicious!