|
The famous red-beet soup BORSCH |
||
|
There was the best version of borsch prepared following to babushka's recipe. |
||
|
|
||
 |
For good version of borsch take two red beets, some middle size carrots, onions, potatoes, many other fresh vegetables and beef (British or French beef are no recommended). Also three bottles of original Russian vodka are needed for two dozens of big eaters. (Crystal make is preferred. Chill -4C before use) |
|
Barely cover all of these ingredients with boiling water. All process of cooking takes approximately one and half hour. |
||
| It so tasty with dried plums. There is another way with red beans. |
|
|
 |
Hard work for guys under supervising of girls. |
 |
| Good cooks for good soup. |
 |
Peel and chop fresh tomatoes carefully. |
 |
Chop the cabbage until very fine. Sauté gently in a saucepan with one tablespoon of fresh butter until tender |
Add beets in a saucepan and sauté a little bit more. |
| Simmer gently, covered, for about one hour. | Don't miss to add fresh garlic. | |
 |
Russian vodka course needs special appetizer - eggs filled with pate aromatized by garlic.. |
 |
| Hot borsch is a good accompaniment for friendly chat. Of course after two shots of frozen vodka. | Add to each garlic egg half of olive. | |
 |
Russian girls prefer cool. |
 |
 Add
to each serving 1 tablespoon sour cream mixed with fresh parsley and
dill. Serve with nickel bread. |
||
