Borsch (Russian Beet Soup)

First of all, the word "borsch" does NOT have a "t" in it.

Ingredients (traditional)

- Beef with bone (variation on traditional - use lamb shoulder with bone and meat; if vegetarian, start by boiling pot of water and add beets directly to it, let boil and continue from that step)
- Potatoes (ones that don't get too mushy after being cooked)
- Cabbage (green)
- Carrots
- Beets
- Garlic
- Onion (white)
- Dill or parsley
- Tomato paste
- Salt/pepper/oregano (variation on traditional - add freshly ground cumin and red pepper flakes for spice)

Fill pot with water (halway), throw in the beef with bone. Bring to boil, boil for about 30 min. Take off foam with a spoon (leads to a clearer broth).

The point is to have enough vegetables in the soup so it's not too water but isn't as thick as stew. Adjust amounts based on taste. I personally enjoy a lot of cabbage.

While meat/bone are cooking, grate 1-2 medium beets on a cheese grater. Throw these in after meat has been boiling for ~30min. Boil grated beets for 10-15 min.

In the meantime, in a separate pan, fry up 1/2 white onion (chopped) and 1-2 peeled and grated carrots in some oil. Chop a few cloves of garlic. Throw everything into soup.

While above is simmering, chop up 1/2 small cabbage into thin long slices and throw into soup.
Peel and cube 2 large or 3 small potatoes and throw into soup.

Let everything boil on small for 10-15 more minutes (until potatoes are cooked). Salt and pepper to taste.

You can keep the bone with meat as they are or you can take it out towards the end, clean the bone and throw it away and chop the meat up and throw it back into soup.

Towards the end, add 3-4 tablespoons of tomato paste, mix, bring back up to a boil.
Lastly, throw in finely chopped dill/parsley and bring back up to a boil.

Serve with a dollop of sour cream, bread with butter.