Description:
Borscht - a favorite with many entree. Each family has its own secret of making delicious borscht firm, and yet, there are some general principles and ingredients. Cooking borscht - it is quite troublesome and time-consuming. But if you have at hand a blank, you will save a lot of time. And your soup is delicious, and you dont stand for hours at the stove, to please your household.
Ingredients:
Three (3) liter cans:
Cabbage - 1 kilogram;
Beetroot - 0.5 kg;
Carrots - 300 grams;
Onions - 300 grams;
Sweet pepper - 300 g;
Tomato juice (fresh tomatoes) - 2 cups;
9% vinegar - 1 tablespoon per quart;
For the brine:
Water - 1 liter;
Salt - 2 tablespoons;
Sugar - 1 Tbsp.
Method of preparation:
1. To begin cut vegetables: cabbage, beets, carrots, onions and peppers.
2. Next, prepare the brine: all components (water - 1 liter, salt - 2 tbsp. Tablespoons sugar - 1 tbsp. Spoon) to mix, put on a high heat and bring to a boil.
3. Next, lay out all the vegetables in a pan, add the tomato juice, fill with boiling water (brine), put on the heat and bring to a boil.
4. After we cook on low heat for 20-25 minutes until tender.
5. Ready to lay out the soup into burning sterilized jars, fill with one tablespoon of vinegar and roll.
6. Then the banks turn over and leave to stand for 14-16 hours.
Bon Appetit!

Evelyn, here is good description of Borsch:

http://povar.ru/recipes/borsh-192.html

Borsch
The classic recipe of the most popular Russian soup with beef and vegetables. This borscht recipe reflects the taste of this wonderful dish at 100%! How to cook a delicious soup at home? It's easy!

Description of preparation:
Soup - probably the most popular soup in he country of eastern and central Europe. Especially like to cook borscht in Russia, Ukraine, Belarus and Poland. The soup has a distinctive "beet" red.

What is the history of everyone's favorite dish?
In the Ukraine, Russia, Lithuania, Romania and Poland Borsch is the national dish. And each nation has all sorts of features make this soup. The first mention of borscht registered in Novgorod yamskih books and refer to the XVI century.

ingredients:
beef - 1 kg
potatoes - 500 grams
cabbage - 300 gram (fresh)
beet - 400 Gram
carrots - 200 grams
onion - 200 grams
tomato paste - 3 tbsp. spoons
vinegar - 1 teaspoon
Garlic - 2-3 pieces (cloves)
bay leaf - 2-3 Pieces
parsley - 1 Each
Salt - 1 Each
pepper - 1 Each
vegetable oil - 1 Each
greens - 1 Each (to taste)

Servings: 6

Ingredients for 4 quart saucepan.

Cook the meat in a year and a half hours.

Add to broth.

Cut the cabbage into thin strips

Finely chop the onion.

Rub the carrots on a medium grater.

Cut the beets into strips

Potato cut into medium cubes.

Roasting beets in olive oil.

Add the vinegar and tomato paste. Simmer for 7 minutes.

Fry onion in oil.

Add the carrots.

When the broth boils, add the potatoes and a little salt.

In the boiling broth put the cabbage and cook for 5 minutes.

Add beets and cook for about 10 minutes.

Add the carrots and onions.

Add bay leaf, parsley.

Season with salt and pepper.Add grated garlic.

Remove from heat and let stand for 20 minutes.

Serve with sour cream.

Bon Appetit!

Hi Evelyn, here is a good recipe of Borsch:

http://povar.ru/recipes/borsh-192.html

Borsch
The classic recipe of the most popular Russian soup with beef and vegetables. This borscht recipe reflects the taste of this wonderful dish at 100%! How to cook a delicious soup at home? It's easy!

Description of preparation:
Soup - probably the most popular soup in he country of eastern and central Europe. Especially like to cook borscht in Russia, Ukraine, Belarus and Poland. The soup has a distinctive "beet" red.

What is the history of everyone's favorite dish?
In the Ukraine, Russia, Lithuania, Romania and Poland Borsch is the national dish. And each nation has all sorts of features make this soup. The first mention of borscht registered in Novgorod yamskih books and refer to the XVI century.

ingredients:
beef - 1 kg
potatoes - 500 grams
cabbage - 300 gram (fresh)
beet - 400 Gram
carrots - 200 grams
onion - 200 grams
tomato paste - 3 tbsp. spoons
vinegar - 1 teaspoon
Garlic - 2-3 pieces (cloves)
bay leaf - 2-3 Pieces
parsley - 1 Each
Salt - 1 Each
pepper - 1 Each
vegetable oil - 1 Each
greens - 1 Each (to taste)

Servings: 6

Ingredients for 4 quart saucepan.

Cook the meat in a year and a half hours.

Add to broth.

Cut the cabbage into thin strips

Finely chop the onion.

Rub the carrots on a medium grater.

Cut the beets into strips

Potato cut into medium cubes.

Roasting beets in olive oil.

Add the vinegar and tomato paste. Simmer for 7 minutes.

Fry onion in oil.

Add the carrots.

When the broth boils, add the potatoes and a little salt.

In the boiling broth put the cabbage and cook for 5 minutes.

Add beets and cook for about 10 minutes.

Add the carrots and onions.

Add bay leaf, parsley.

Season with salt and pepper.Add grated garlic.

Remove from heat and let stand for 20 minutes.

Serve with sour cream.

Bon Appetit!

Quote:

Hi Evelyn, here is a good recipe of Borsch:

http://povar.ru/recipes/borsh-192.html

Borsch
The classic recipe of the most popular Russian soup with beef and vegetables. This borscht recipe reflects the taste of this wonderful dish at 100%! How to cook a delicious soup at home? It's easy!

Description of preparation:
Soup - probably the most popular soup in he country of eastern and central Europe. Especially like to cook borscht in Russia, Ukraine, Belarus and Poland. The soup has a distinctive "beet" red.

What is the history of everyone's favorite dish?
In the Ukraine, Russia, Lithuania, Romania and Poland Borsch is the national dish. And each nation has all sorts of features make this soup. The first mention of borscht registered in Novgorod yamskih books and refer to the XVI century.

ingredients:
beef - 1 kg
potatoes - 500 grams
cabbage - 300 gram (fresh)
beet - 400 Gram
carrots - 200 grams
onion - 200 grams
tomato paste - 3 tbsp. spoons
vinegar - 1 teaspoon
Garlic - 2-3 pieces (cloves)
bay leaf - 2-3 Pieces
parsley - 1 Each
Salt - 1 Each
pepper - 1 Each
vegetable oil - 1 Each
greens - 1 Each (to taste)

Servings: 6

Ingredients for 4 quart saucepan.

Cook the meat in a year and a half hours.

Add to broth.

Cut the cabbage into thin strips

Finely chop the onion.

Rub the carrots on a medium grater.

Cut the beets into strips

Potato cut into medium cubes.

Roasting beets in olive oil.

Add the vinegar and tomato paste. Simmer for 7 minutes.

Fry onion in oil.

Add the carrots.

When the broth boils, add the potatoes and a little salt.

In the boiling broth put the cabbage and cook for 5 minutes.

Add beets and cook for about 10 minutes.

Add the carrots and onions.

Add bay leaf, parsley.

Season with salt and pepper.Add grated garlic.

Remove from heat and let stand for 20 minutes.

Serve with sour cream.

Bon Appetit!

Hi Helen!

Borscht without beets - it's not a borsch!

Maybe it was the shchi (cabbage soup)

Lydia