Saute onions on medium-high heat in the fat in a large heavy-bottomed pot until the edges start turning brown, about 5 minutes.
Add the julienned carrot and beet to the onions and cook for about 5 more minutes.
Pour in the tomato sauce or paste and combine well.
Pour in your prepared bone broth, chopped potatoes and bay leaves. Cover the pot and turn to high heat to bring to a boil.
Add cooked beans and meat, bell pepper, cabbage, and parsley or dill, and season to taste.
Give your borsch a stir and immediately turn off the heat and close the lid again. Allow to stand for 5 minutes so all flavors are integrated.
Enjoy your borsch with a dollop of sour cream and toast. And with fresh garlic on the side.
Tips & Tricks:- Forgot to take out the cooked beans and/or meat out of the freezer this morning? No worries, just run it under lukewarm water to release it from its container and throw the frozen chunk into the pot during step 4. It will defrost and warm the contents along with cooking the potatoes.Here’s some further instruction as to how to eat Borsch:Dip the garlic clove in salt. Take a small bite. Then, take a bite of the toasted sourdough bread. Heaping tablespoon of borsch. Garlic clove. Bread. Spoon of borsch. Garlic. Bread. Borsch. Garlic. Bread. Borsch. Repeat until bowl is empty. Sometimes, we’ll add cured lard/bacon or what’s known as salo but that’s a post on it’s own. Right now, I’ll just enjoy my garlic, toast and a hot bowl of borsch.-My all-time favorite herb is hands-down...dill. But I use parsley and dill interchangeably in this soup.- I turn the heat off immediately after throwing in the last of the ingredients because I prefer the crunch of the bell peppers and cabbage. Besides, the leftover portion of the borsh when reheated will generate fully cooked vegetables. This way, you can enjoy different textures from the same pot of soup.
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