Borsch Recipe as I Understand It

Fill a large pot/dutch over 1/2 way with water. Add cut up meat - fat trimmed. We used 2 pork chops with bone (for flavor), but chicken, or beef could be used as well.

In a seperate large skillet, fry in oil, adding about 5 minutes apart:

• a small diced onion
• a shredded carrot
• a shredded beet (careful, it stains)
• small can of tomato paste

You can also add yellow or green bell pepper (though we didn't). Stir.

Add water, put lid on, and simmer 8-10 minutes.

In large pot, skim off fat floating on water surface. Meanwhile, cube 4-5 small potatoes, add to the meat and water. Turn up the heat - bring to boil.

Add onion mixture to meat and water. Reduce heat. Slice cabbage in long strips. We used a 1/2 of a cabbage the size of a grapefruit. Add to the pot. Add more water to make a broth soup consistency. Bring to a boil.

In Ukraine they have special seasoning packs to add to the Borsch. It includes: salt, onion powder, coliander, basil, garlic, pepper, terragon. We added about 35 grams of this. You could improvise (about 1/2 the amount of a taco seasoning type package). Continue to boil until potatoes are cooked.

Take a large handful of 1/2 fresh parsley and 1/2 fresh dill. (Dill BTW is very big here.) Chop and add to pot before serving.

Top with Sour Cream. Serve with bread. (Ukraine likes dark bread).

The whole process took about one hour to cook.

Very Good!