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BORSCH - a traditional Ukrainian beets and cabbage soup with meat - Borsch (also spelt as "borscht", "bortsch", "borstch", "borsh", "borshch") Russian and Ukrainian: "борщ" – [borsch]) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beets as the main ingredient, giving it a deep reddish-purple color. In some countries tomato may occur as the main ingredient, while beets act as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup). 2/3 lb. (300 - 350 g) pork, beef or bones with meat 2 beets 2 cups cabbage 1 bell pepper 3 potatoes 1 carrot 1 tomato 1 onion 2-3 cloves of garlic 2 tablespoons of vegetable oil 2 tablespoons tomato paste Spices (salt, pepper or bouillon cubes, etc.) 1 bay leaf Pinch of ground pepper or peppercorn (optional) Fresh parsley, dill, chives, etc. (chopped) 1 tablespoon sour cream per serving Cook meat/bones with meat in a big pot in 2 ½ - 3 – qt. /liters of water for about 1 hour. Meanwhile, prepare the vegetables. Cut into sticks (French-cut) beets, tomato, cabbage, bell pepper, onion and the carrot. Dice potatoes. Crush garlic. Pour some vegetable oil into the frying pan and sauté beets adding a small amount of the broth from the pot and tomato paste. Take the meat out of the pot, let it cool and then dice it (if using bones, take the meat off the bones). Return to the pot as well as potatoes, cabbage and a bay leaf, bring to a boil and simmer for about 15 minutes. Then add beets, the rest of the vegetables (except the garlic), pepper and salt and simmer for another 15 minutes. Add the crushed garlic and freshly chopped herbs. Bring to a boil and then turn it off. Let it sit for a couple of hours. All the flavors blend to its best if "Borsch" sits overnight. Before serving, garnish "Borsch" with some sour cream (½ - 1 tablespoon individually). PLEASE ENJOY YOUR "BORSCH"! SUGGESTIONS: A QUICKER VERSION. Many different "Borsch" variations are available. I am sure every family has its own special recipe for "Borsch". Here I may suggest the easiest variant of "Borsch". My sister shared it with me and she called it "The Students’ Borsch". Of course, called after always busy with any other activities, but healthy cooking for themselves, students. She cooked this quick one though when she was a student. Use the same quantities (or less or more depending on how much "Borsch" you want to make) and use the ground meat. Place it on the bottom of a pot, break it with a wooden stick into smaller pieces, add vegetable oil and cook it under the covered lid, drain the excess fat. Coarsely grate all your vegetables except onion, garlic, tomato and a bell pepper that need to be diced. Add them to the meat as well as spices, tomato paste and a bay leaf. Sauté for about 15 minutes and then add water. Bring it to a boil and then simmer till the vegetables are cooked (about 15-20 minutes). Add garlic, fresh pepper and herbs.