Serves Many! (Approximately 24 portions, 1 cup each)
Some people and cookbooks call this “borscht”. My Ukrainian-born friend who gave me this recipe says that it is supposed to be “borsh.” She was a Captain in the Israeli Defense Forces, and is a fierce woman. Who am I to question her?
Well, actually, I question her quite a bit, when I interviewed her for my podcast, Make Your Someday Today (abbreviated as MYST). You can hear the complete interview at MakeYourSomedayToday.com/JulieSheranosher
2 cans/bottles of beer (Do not use a very hoppy beer. A simple pilsner would be best.)
2-4 cloves garlic, or more to preference
6-8 black peppercorns
1 big or 2 small onions, diced
2 large beets, peeled and grated
2 large carrots, peeled and grated
3 large potatoes, peeled and cut into 1″ cubes
3 tablespoons tomato paste
1 small cabbage, thinly shredded (or use a 12 ounce bag of pre shredded cabbage)
2 red bell peppers, diced
fresh parsely, 2 large handfuls
1 tablespoon white sugar
sour cream and fresh chives for garnish.
- Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water.
- Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
- Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
- Bring to a boil, lower the heat and cook for another 30 minutes
- Add the tomato paste, cabbage and peppers. Stir to combine.
- Bring to a boil and allow to cook for 15 minutes.
- Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
- Cook on a medium flame for another 20 minutes.
- Cover, cool and place in refrigerator overnight. (Required for full flavor!)
- When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.