Ingredients (for 3 liters):
1) Beetroots - three small ones
2) Carrot - one medium one
3) Beef (I use a fillet without a bone) - around 350-400 grams
4) Potatoes - 3 medium ones
5) Cabbage – a half of small one
6) Vodka - around 30-50 ml
7) Black pepper and a little bit of chili (I use both in mills/grinders)
8) Salt - one tablespoon without slides (one flat tablespoon)
9) Bay leaves - 3 ones
10) Oil - a little bit
11) Sour cream – one tablespoon per plate
12) Fresh parsley – just for decoration.
1-st step. I put a full kettle of water and wash vegies. Beef must be fresh or defrosted in advance.
2-nd step. I put a big pan with little amount of oil onto a range. I peel beetroots and cut them into small dice, peel a carrot and slice it into semi-circles. Then I add them into a pan and fry them for 5 minutes (I use a pan as a frying pan in order to not use one more extra cooking item).
3-rd step. While vegies are being fried, I cut beef in very small strips. After 5 minutes, I add the beef into the pan and fry with vegies 3 more minutes.
4-th step. While beef with vegies are being fried, I peel and cut potatoes into dice. After 3 minutes, I add diced potatoes into the pan. Also, I add boiling water from kettle, salt, black pepper, chili and bay leaves. Then, I leave it to boilfor 3-5 minutes. Sometimes, during this time, I need to remove boiled blood from the surface of the borsch.
5-th step. While the pan content is being boiled, I chop a half of cabbage. Then add it into the pan. Also I add vodka and leave the borsch to boil/cook for 5-7 minutes more. Meanwhile, I usually wash up tableware which has been used for cooking.
6-th step. After cooking, it’s a good idea to wait for half an hour while the borsch is becoming richer and more powerful.
7-th step. Finally, I add a tablespoon of sour cream and a little bit of the cut parsley into each plate of borsch.
Done. Now the borsch is flowing through my veins.
1) Beetroots - three small ones
2) Carrot - one medium one
3) Beef (I use a fillet without a bone) - around 350-400 grams
4) Potatoes - 3 medium ones
5) Cabbage – a half of small one
6) Vodka - around 30-50 ml
7) Black pepper and a little bit of chili (I use both in mills/grinders)
8) Salt - one tablespoon without slides (one flat tablespoon)
9) Bay leaves - 3 ones
10) Oil - a little bit
11) Sour cream – one tablespoon per plate
12) Fresh parsley – just for decoration.
1-st step. I put a full kettle of water and wash vegies. Beef must be fresh or defrosted in advance.
2-nd step. I put a big pan with little amount of oil onto a range. I peel beetroots and cut them into small dice, peel a carrot and slice it into semi-circles. Then I add them into a pan and fry them for 5 minutes (I use a pan as a frying pan in order to not use one more extra cooking item).
3-rd step. While vegies are being fried, I cut beef in very small strips. After 5 minutes, I add the beef into the pan and fry with vegies 3 more minutes.
4-th step. While beef with vegies are being fried, I peel and cut potatoes into dice. After 3 minutes, I add diced potatoes into the pan. Also, I add boiling water from kettle, salt, black pepper, chili and bay leaves. Then, I leave it to boilfor 3-5 minutes. Sometimes, during this time, I need to remove boiled blood from the surface of the borsch.
5-th step. While the pan content is being boiled, I chop a half of cabbage. Then add it into the pan. Also I add vodka and leave the borsch to boil/cook for 5-7 minutes more. Meanwhile, I usually wash up tableware which has been used for cooking.
6-th step. After cooking, it’s a good idea to wait for half an hour while the borsch is becoming richer and more powerful.
7-th step. Finally, I add a tablespoon of sour cream and a little bit of the cut parsley into each plate of borsch.
Done. Now the borsch is flowing through my veins.