Mmmmm, Borsch!
When I was in high school I spent a year as an exchange student and lived with a Russian Jewish family in Argentina. They taught me about borsch. What we ate was like a beef vegetable soup with beets in it. Dollop with a spoonful of sour cream and it is wonderful! I usually make it with the leftover meat and juices from a chuck roast dinner.
1 1/2 lb chuck roast (small pieces, well trimmed)
4-5 C water
1 Tbsp sugar
2 small cans tomato sauce (or 1 large)
2 beef bouillon cubes
1 med onion, chopped
3 average sized potatoes, cut in 1/4” strips
2 average sized carrots, cut in 1/4” strips
1 small can butter beans
1 can beets (I use 2)
1 parsnip (optional)
2 C cabbage, chopped
Cook beef in oven until tender and browned. Let sit in refrigerator over night, and remove fat (or use left overs).
Put all in pot except beets and cabbage. Simmer until tender (maybe an hour).
About half hour before serving add beets with their juice and cabbage. Taste for salt and pepper.
Cook until cabbage is tender (20 minutes).
Serve with sour cream and black bread.
When we were in Russia, the borsch was heavenly. It didn’t have meat in it and I don’t think much of anything but cabbage and beets.