Borsch

 Borsch

For Russian class last week, we were able to make some borsch!  There are many different ways to make this Ukrainian soup (though Russians really enjoy it).  Our language teacher taught us her version of borsch!

1 kilo of meat (I used chopped up pork)

1 carrot--peeled and chopped

1/2 cabbage--thinly chopped

5 potatoes--peeled and chopped

1 onion--peeled and chopped

1 small beet---peeled and shredded.

1 T of salt

1 T sugar

1/4 c of ketchup

1/2 T vinegar

You boil the meat and salt in water (fill about 3/4 full of water) and remove foam from the top as the meat cooks.  This becomes your stock.  Once the meat has basically cooked and the water is boiling, you add the onions and wait until the water boils and then add the carrots.  After the water begins to boil again you then you add the cabbage and wait of course until the water boils again.  Then add the potatoes and wait until it boils. 

While you are waiting for the potatoes to boil, you can prepare the beats.  Heat 1 T of oil in a frying pan.  Wait until it is hot and then add the beats.  Begin to cook them slightly and then add 1/4 cup of ketchup, 1/2 T of vinegar (this helps keep the bright color of the beets), and 1 T of sugar.  Cook until beets are tender.  

Once your potatoes are soft, add the cooked beets to the soup.  Stir and let simmer for 10 minutes.  

Serve with sour cream and bread!

Adalynn had 4ths on this soup.  She loves it.  Gwen even tries to say the word borsch!  It is a hit!

Blessings,

Philip, Kara, Adalynn, and Gwen