Russian Red Borsch (VIDEO)

Recipe Makes: 8-10 servings

Prep Time: 10 minutes

Cook Time: 1 hr 10 minutes

Total Time: 1 hr 20 minutes

INGREDIENTS:

1 lb beef

2 medium carrots

½ head of small cabbage

1 medium onion

1 pepper

2 medium potatoes

4 large tomatoes

2 tbsp vegetable oil

1 tbsp tomato paste

2-3 garlic cloves

2 bay leaves

2 tbsp fresh/dried parsley

1 tbsp fresh/dried dill

salt & pepper to taste

DIRECTIONS:

1. Start out by grabbing a large pot and filling it up with water; then add in the beef. Turn the stove on high, and about 5-10 minutes after the water will start to get murky. Collect the white foam that is collecting up top until it stops, takes about 20 minutes. Turn the heat down low and let boil covered.
2. Slice up carrots and cabbage into thin slices. Dice up the onion, pepper and potatoes, then blend the tomatoes.
3. Add vegetable oil to a deep pan, and wait until it heats up on medium heat. Once the oil is heated add in carrots, onion, and pepper. Saute for 5-7 minutes or until golden. Turn the heat down to low, and add in garlic and tomato paste. Mix for a minute or until everything is well incorporated.
4. Add in your blended tomatoes and mix, cook on low heat for a minute or two. Until the mixture starts to boil up.
5. Take the beef out of the water and slice into little bit sized pieces. Add the beef back into the broth, then add in the tomato mixture, potatoes, and bay leaves. Let boil until the potatoes are tender. Add in the shredded cabbage, parsley, dill, salt and pepper. Mix and let boil for 5-10 minutes or until cabbage reaches your desired crunchiness.
6. We love to eat borsh with sour cream, bread, and fresh garlic dipped in salt. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

Start out by grabbing a large pot and filling it up with water; then add in the beef. Turn the stove on high, and about 5-10 minutes after the water will start to get murky. Collect the white foam that is collecting up top until it stops, takes about 20 minutes. Turn the heat down low and let boil covered. Slice up carrots and cabbage into thin slices. Dice up the onion, pepper and potatoes, then blend the tomatoes.

Turn the heat down to low, and add in garlic and tomato paste. Mix for a minute or until everything is well incorporated. Add in your blended tomatoes and mix, cook on low heat for a minute or two. Until the mixture starts to boil up. Add vegetable oil to a deep pan, and wait until it heats up on medium heat. Once the oil is heated add in carrots, onion, and pepper. Saute for 5-7 minutes or until golden.

Take the beef out of the water and slice into little bit sized pieces.

Add the beef back into the broth, then add in the tomato mixture, potatoes, and bay leaves. Let boil until the potatoes are tender.

Add in the shredded cabbage, parsley, dill, salt and pepper. Mix and let boil for 5-10 minutes or until cabbage reaches your desired crunchiness. We love to eat borsh with sour cream, bread, and fresh garlic dipped in salt. Enjoy!