Given our cold weather, here's a fantastic Borcht recipe:
Take a medium sized steak, use a cheap one since it will be getting boiled. Put steak in a deep pot and fill pot with water. Add salt and bring to a boil. Reduce heat and simmer the stock for 1.5-2 hours, making sure to skim off the scum. You can cook for longer to get an even tastier stock, but I've found that a few hours is sufficient.
You'll need the following:
4 cloves of garlic, 1 medium onion, 3 beets, 1/3-1/2 head of cabbage, whatever other veggies are in your fridge. I like to use peppers, carrots, celery. The key is the soup should have the consistency somewhere between a regular soup and a stew so use that as a guideline for how much veggies to put in.
Mince the garlic, chop the onions. Add some oil to a pan and bring to a medium-high heat. Add garlic onions and some salt. When the onions have browned add peeled and sliced beets and other veggies except for the cabbage. Cover and cook on medium for 5-10 minutes. Chop up the cabbage.
Remove steak from stock and add all veggies and cabbage. Add several stalks of dill and season to taste. Cook until cabbage and veggies are tender. Dice up the steak and add to the soup. Enjoy plain or with sour creme and like all soups, tastes much better the next day.
