Russian

Borscht

Author: Olga
2 onions, chopped
50g butter
1kg beef, preferably on the bone
4L water
whole black peppercorns (4-5 each)
2-3 bay leaves
2 carrots, grated
4 beetroot, grated
1/2 cabbage, shredded
4 potatoes, diced
1-2 red capsicums, chopped
2 stalks of celery, chopped
small bunch of parsley
chopped dill and soured cream to serve

Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Moldavian cuisines. Begin well ahead of serving because it takes time.

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