Borsch week

F. shares my soup love, and he always asks me to cook something russian for him. What could be more russian than Borsch? So, last week we consumed a huge pot of Borsch I made. We had it for breakfast, lunch and dinner for the whole week.
I thought you might like the recipe I used (even though it is not a real recipe, it is just how the Borsch was/is cooked in my family).

You will need:
Pork or Beef bones for the broth (I take a bit of both for a better taste)
A piece of beef or pork (the one you can eat afterwards, could be also combined with bones)
1 medium cabbage
3-4 beetroots (I buy the ones which are already cooked - it's easier and faster)
1-2 fresh carrots (depends on the size)
1 onion
1 table spoon of olive oil
6-7 black pepper seeds
1-2 bay leafs
salt to taste
1 piece of fresh garlic
some greens (parsley or dill)

Thats how I cook it:
Wash the bones and meat. Put them into a big pot and fill it with cold water. Place it on the slow motion heat and cook for about an hour (adding black peppers and bay leaf). After an hour add thinly sliced cabbage and let it boil on a low heat.
Meanwhile cut into small pieces onions, carrots, garlic, beetroot (I use a grater for beetroot and carrots). Heat a pan (with  olive oil) and add first onions (untill they are transparent), than garlic, than carrots, than beetroot. Add a couple of spoons of broth, so it won't start frying, but will be slowly steaming. Keep the heat low. Steam the vegetables for about 15 min.
At the end place the vegetables from your pan into the pot with broth and let it cook for a while. At the end add dill and parsley (but be sure to keep some fresh ones to top your plate).
Do not take the bones out.

P.S. nothing goes better with freshly cooked Borsch than a spoon of sour cream.Top your plate with fresh garlic and parsley.

Enjoy =)