yes. this is how i cook my borch. i also add potatoes. and try to put a marrow bone with meat. I dont cut meat into small pieces. Meat cooks for a long time and is much more tender if cooked as big chunk. I was born in kiev, ukrain. Also great way to eat this is with buttered european rye bread and row garlic wich one dips in salt (look for it in russian deli). Put little sour cream in borch when serving. very very good. :)


Subject: RE: BS: Borscht
From: Joe_F
Date: 12 Apr 09 - 09:00 PM

If you order borscht in a U.S. deli, you'll generally get a little dish of shredded beets with a dollup of sour cream. Nothing wrong with that, but I have had some success with the following meal-in-itself Russian version, from the N.Y. Times Cookbook:

1 lb lean beef, cubed
1.5 qt water
1 T salt
1.5 c shredded raw beets
0.75 c shredded carrots
0.75 c white turnips
1 med onion, chopped
2 T tomato puree
2 T vinegar
1 t sugar
2 T butter
0.5 head cabbage, shredded
Fresh-ground black pepper
2 bay leaves

Simmer the beef, covered, in salted water until tender, about 1.5 h.
Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, puree, vinegar, sugar, & butter, covered, 15 min. Stir frequently. Add the cabbage, & cook 10 min longer.
Add the vegetable mixture, pepper, & bay leaves to the meat & broth. Cook until the vegetables are tender.
Serve with sour cream.