Description
Borsch is the most popular soup of Russian and Ukranian cuisine that got its name from the most important ingredient beetroot called in old Slavic 'borsch'. Now borsch has gained worldwide recognition and become a staple dish in Russian cuisine. Borsch was favored by Catherine the Great, Gogol, Tzar Alexander II. There are many varieties of borsch: Ukrainian, Moscow, Siberian, Belorussian, Polish, Kishinev and other, each reflect national particularities and have their own zest.

There are two main variants of borsch, generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.

Hot borsch, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a broth cooked form large amount of meet with later addition of beets. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots, spinach, and meat. It may be eaten as a meal in itself, but is usually eaten as an appetizer with thick dark bread.

Cold borsch is good in the hot summer days and made in the same way as most of European soups like gazpacho.

 
Recipe Cook beef with pork bones until done. Julienne carrot, chop parsley and onion. Then blanch onion, after that add tomato paste to it and stew for 10 minutes. Put cubed potatoes in broth. Bring to boil, then add boiled, peeled and julienned beet, fried until golden flour, carrot and onion and cook for 15 minutes. Then add sugar and vinegar, salt to taste. Serve with meat, sausages and sour cream.

Ingredients
300 g beef.
500 g pork with bones.
100 g sausages.
500 g beet.
350 g potatoes.
100 g carrot.
30 g parsley.
100 g onion.
50 g tomato paste.
30 g fat.
20 g flour.
20 g sugar.
20 g 6% vinegar.
sour cream.
salt.