This hearty stew is a typical winter soup in Russia. There are many soups or stoups as they are now also called, but this is the most known outside of Russia.
This recipe makes a medium/large size pot and can be shared or used as a weekday meals for 1 or 2 people.
1 medium beetroot
2 medium potatoes
1 medium carrot
1 medium onion
400 gr diced beef or use 400 gr chicken (legs or any other chicken meat)
150 gr white head or savoy cabbage
2-3 cloves of garlic
3 bay leaves
salt & black pepper to taste
1-2 tablespoons of plain flour for dusting (if using beef)
2 tbsp tomato puree
sour cream and dill to garnish
Heat up some oil in a large frying pan or pot and place beef with bay leaves and garlic inside. Cover beef with some flour. Fry for approx 20 mins or until the beef is brown all over. Sprinkle with black pepper. Add boiled water to the pot/frying pat and allow to boil on low heat for approx. 50 mins adding some tomato puree half way in.
If using chicken, simply start by boiling chicken legs or meat with whole onion, garlic and bay
Chop beetroot (if using cooked), cabbage, potatoes and onion while the beef is cooking. Grate carrot and beetroot (if using raw beetroot). Fry the onions in a separate frying pan. Leave aside.
Add potato cubes to the beef pot,fried onions and carrots. Add more boiled water if needed. Allow 5-10 mins to boil. Add beetroot and cabbage. Allow to simmer for 10 more mins.
For best taste allow borsh to rest 2-3 hours before serving. Serve with sour cream & fresh or dry dill (if you have any).