Sunday, March 11, 2012


This recipe helped me remember the bits, and then I made it my own. Super, super yummy!

First, turn on Rebirth Brass Band. Loud. Everything tastes better when cooked to Rebirth.

Saute together:
2 chopped onions (or more!)
6 cloves chopped garlic
1 bunch chopped dill (or more)
1/2 - 1 pound stew meat*

Once it's seared and browned, add water (I usually fill the pot about halfway full) and cook at low heat an hour or so. (If using fatty cut, skim off fat.)

When the beef is tender, add the following:

4 beets, peeled and chopped (add this before the other things and wait 15 minutes or so, if possible - beets take the longest to cook)
half medium head cabbage, chopped
2 small potatoes, chopped (but they don't freeze well)
2 medium carrots, chopped (I'm not a big fan of this in borscht - leave out next time and see)
3 small-medium tomatoes, chopped (can of tomatoes works great)
1 lemon, squeezed (or a bit of vinegar)

Cook about 1/2 - 1 hour, until vegetables are tender.

Serve with sour cream and more dill, if desired.

*Note: Meat intimidates me, especially in a completely different culture where I don't speak the language. If I could chat up the butcher, I'd get a good cut of bone-in meat and make a rich stock and use that. Um, I can't. But I still put in beef to add protein and richness of taste. Just a bit over a pound was too much for me, though.

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