Borscht Recipe

Highly recommend for everyone to try to make borsch once a week. This is a red beet based soup, very high anti-inflammatory food. Beets are high in nitric oxide precursor— this helps with vasodilation and improves long distance endurance in athletes. Very good to serve heated up, in cold weather. All natural ingredients can be made without meat. season two taste and garnish with sour cream, garlic, raw, and fresh dill.

How to make homemade Borsch

1. Clean about 8 large white potatoes, 6-7 small carrots, 3 whole beets

2. Optional: Soak sirloin steak overnight. I use about 2 pounds. Can be made without meat or with chicken instead.

3. Line skillet with butter and fry the sirloin steak until medium well. Once cooked, takeoff skillet and make two cubes about 2×2 inches. Add steak to a large pot of boiling water. Add in salt, pepper, bullion cubes to taste, and herbs. (I prefer Italian herbs seasoning.)

4. Add peeled and cut up potato chunks and carrots to the mixture once boiling

5. Chop up red pepper, onions, and use food processor to shred up red beats then add a pan to fry. About halfway through frying, add white vinegar in addition to brown sugar and continue to fry this mixture

6. Add mixture to large pot (-зажарка)

7. Slice thin cabbage into very small slices shredded up then add cabbage to soup.

8. At the very end, add baked beans ( maple and honey bacon flavor), can usr any beans that you have in your pantry

9. garnish with chopped dill, chopped raw onion and sour cream