Borsch | Soup recipe

by Olga Kudrianvseva

History says that this type of soup appeared at the end of the 18th century and since then it has been a favourite in most Eastern European countries.

It is often cooked on special occasions and holidays and can be served with garlic bread or pancakes.

The vital thing is to serve Borsch with sour cream.

Ingredients:

500g pork

2 large beetroots

200g of cabbage

5 small potatoes

1 carrot

1 onion

3 cloves of garlic

half a box of tomato puree

125ml of sour cream

Instructions

- Slice the pork and put it into a large saucepan, covering with 2 litres of water.

- Bring to the boil.

- Remove the grease from the broth surface with a spoon.

- Cut the beetroot into thin sticks and add to the soup.

- Simmer at low heat for one hour.

- Thinly chop the onions and carrots and fry for 10 minutes.

- Add tomato puree.

- Cook for another five minutes

When the pork and beetroots are cooked, add chopped cabbage and potatoes.

Cook for further 20 minutes and then chop into rough pieces with a fork.

When all the ingredients are ready, add the pan-fried vegetables and season to taste.

Don’t forget to add a dollop of sour cream.