Borsch is a state of mind. Or perhaps I should say that it is a performing art. More than just a cabbage soup no two cooks make Borsch the same way. In fact they likely never make it the same way choosing to add a little of this or that depending on what is available.
This recipe is just the starting point, a basic Borsch that is good to eat as it is. Ladle it into a bowl and add pepper, garlic or other condiments as desired on a cold winters afternoon.
Try as I could I could not keep Luda from adding in the Bell Pepper which just goes to show the first step away from basic Borsch.
Ingredients
5 quarts water
1 lb meat
1 pealed carrot divided
1 diced onion divided
1 beet
1 tsp sugar
2 tsp vinegar
4 medium potatoes
½ can tomato paste
1 tbs salt
1 cabbage
1 Bell Pepper any color
2 strips bacon without much meat and the older the better
Stock
Place 5 quarts water into a large (8 qt) stock pot
Add 1 lb meat cut into 1” cubes and bones if you have them (rib bones can be used and cut into bite size portions later if desired)
Add ½ of the diced onion into the stock pot reserving the other half
Add 1/3 piece of the pealed carrot
Add a whole pealed potato
Bring to a boil then add 1 TBS salt and reduce to a simmer. Simmer until the potato is done, about 30 minutes.
Sauté
Heat a glug of oil in a frying pan
Chop the remaining 2/3 pealed carrot
Place the 2/3 chopped carrot and ½ chopped onion in the hot oil
Sauté until browned and then remove from oil, set aside
Peel beet and slice into strips
Sauté the beet strips in the same pan as the carrot and onion with 2 tsp vinegar and 1 tsp sugar until softened. Do not over cook.
Return carrot and onion to pan and set aside
Remove potato and 1/3 carrot from stock pot when done and set aside.
Cut 3 medium peeled potatoes into bite size cubes and place into stock pot.
If the meat is not cut to bite size portions remove meat and cut to size. Return to pot.
Add the beet, carrot, onion sauté to pot. Continue simmering
Add ½ can (3 oz) tomato paste to pan along with 1 cup stock from pot stir to dissolve and return to stock pot.
Place whole potato and 1/3 carrot removed from stock pot into pan and mash. Return mash to stock pot.
Add salt to taste to stock and if desired a cube of broth (beef, chicken or vegetable)
Cut leftover beet stalks if any into ½” sections and add to stock pot
Continue simmering until the cubed potatoes almost done. They will be soft but still firm.
Cut cabbage into ¼” strips about 2” long. Depending on how much cabbage you want in the borsch add 2/3 to all of the cabbage to the stock pot.
Cut bell pepper into ½” wide strips 2” long and add to stock pot.
Mince 2 strips bacon into small squares and mash with 1 or 2 minces garlic cloves. Bring the stock back to a boil slowly and cook 5 to 15 minutes until the cabbage is at the desired softness. Remove from heat.
The borsch can be served now or at a later time. Flavors will continue to develop and will taste better reheated on the second day.
But remember that this is just the starting point.
