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Discussion Starter · #1 ·
This is from my brother-in-law, who spent some time in the Ukraine a few years ago. He is a talented cook, and an <i>artiste</i>, so this recipe is not precise. It is what I recorded as he described how he makes borscht.<br><br><b>Ingredients</b>
<blockquote><p>2-3 potatoes, cubed<br>
1 small/medium cabbage, quartered and finely shredded<br>
1 can of beans, drained and rinsed<br>
1 large onion, chopped<br>
2 cloves garlic<br>
1 large or 2 small beets, peeled and grated<br>
1-2 carrots, grated<br>
1 large can tomato sauce<br>
fresh parsley<br>
fresh dill<br>
bay leaves<br>
salt and pepper<br></p></blockquote>
<b>Directions</b>
<blockquote><p>In a pot, start potatoes cooking in water. When they are almost done, drain any excess water (leave about an inch of water above the potatoes), add the cabbage and beans, and simmer for 5 minutes.<br><br>
In a frying pan, fry the onion, garlic, beets, and carrots. Then add tomato sauce and simmer.<br><br>
Add the contents of the frying pan to the pot, with 1 or 2 bay leaves, a handful of chopped fresh parsley, and a handful of fresh dill. Simmer.<br><br>
Garnish with dill (definitely) and parsley (if desired). Salt and pepper to taste.<br><br>
The borscht is better the second day. When my BIL makes this for someone, he prepares it a day in advance.<br></p></blockquote>
 

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So, mill, it's like a chunky soup IOW, not like the blended beet soup.<br><br>
I think I'd prefer it this way anyway; just want to make sure I'm not missing something.
 

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Discussion Starter · #3 ·
Right, chunky soup, like this:<br><br><img alt="" src="http://i16.tinypic.com/6ww1v15.jpg" style="border:0px solid;"><br><br>
Which reminds me, don't forget the sour cream!
 
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