Search for anything:

Borsch > Dmitry O. Gryaznov

beef, russian, sausage, soups, vegetables

1 lb boneless beef chuck
1 beef marrow bone
1 1/2 lb spareribs
2 onions
2 carrots
2 celery sticks
2 medium beets
3 medium tomatoes
3 medium potatoes
1/4 head cabbage
1/2 lb polish sausage,
1 cut into 1/2-inch dice and
1 sauted for 5 minutes
1 (optional)
1 teaspoon salt plus
1 additional salt to taste
2 tablespoon unsalted butter
10 pepper corns
2 tablespoon tomato paste
1 tablespoon finely chopped
1 parsley leaves
1 tablespoon finely chopped
1 fresh dill (optional)
2 large bay leaves
4 cloves garlic, crushed in a
1 garlic press or finely
1 chopped
1 1/2 tablespoon apple
1 cider vinegar, or red vine
1 vinegar

Replace beef with pork to make it real borsch. Borsch is not exactly a Russian invention. We borrowed it from Ukraine and modified to our taste. Sincerely, Dmitry O. Gryaznov Senior Research Consultant VirusLab, S & S International PLC. Alton House, Office Park, Gatehouse Way, Aylesbury, Bucks HP19 3XU, United Kingdom

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU