This is my variation of Russian Borch. Traditionally, Russian Borch has beets, carrots, onion, potatoes, cabbage and tomato paste. The soup is made using a beef bone for the stock. My Borch is slightly different. I used meatballs for the protein and the stock. I used cauliflower and broccoli instead of the cabbage. The soup turned out light, delicious and nutritious. I hope you like it. Ingredients: 1/2 pound ground beef 1/2 onion 3 carrots 3 medium beets 4 potatoes 1 turnip 2 sticks of celery 3 gloves of garlic 1/4 cup tomato sauce 2 tbs salt 1tsp pepper bay leaves 1tsp vinegar 1 tsp sugar 1tbs parsley (optional) 1tbs dill (optional) Put a large pot with 3/4 full of water to boil. Once the water begins to boil make small meatballs out of ground beef and place them inside the pot.
Chop and sauté the onion.
Put the onions into the pot. Peal and cut the beets. Place them in large oiled pan. Sauté them on medium heat for 1 minute. Then add about 1 cup of water, 1 tsp salt, 1 tsp sugar and 1tsp vinegar. Mix everything together and let it cook for about 4 minutes. (The reason vinegar is added is to capture the beets color.)
Pour everything in your large pot. Cut carrots, potatoes, celery, turnip, cauliflower, broccoli, garlic and put it all in the pot. Add the tomato sauce.
Bring everything to boil.
Add salt and pepper, take the brown foam off, turn the heat down, cover the pot with the lid and let the soup cook for about 45 minutes on low heat.
When the soup is ready, try it for seasoning, add more salt or pepper if needed. You can also add some parsley or dill for aroma and decoration. Now your soup is ready to eat. You can add a spoon of sour cream to your plate and…