Preparing authentic Russian Borscht

While living in Philadelphia, which had a large number of meals next to my neighbors. Mrs M is an excellent cook and always appreciated room with her and her family. I was introduced to many ethnic Russians dishes. My favorite was Mrs. M borscht, she taught me to do. Their borscht is so popular with my family to quadruple your prescription.

Borscht Mrs. M is incredibly amazing and definitely eat only once is not enough - hence the multiple batch. This is a beautiful soup dotted with colorful deep fuchsia plant cubes perfect proportions. After dinner, I give them each a bowl of borscht takeaway for the next day. I'm glad I found that the use of a set of sharp knives and a food processor, I can reduce the time of preparing this recipe in half.

I am sharing the original recipe of Mrs. M to you, for a meal for four people. You do not need hours of simmering, and therefore most of the preparation is to cut the vegetables. Adjust cooking time to simmer in their own preference for crunchy vegetables. I can add peppers, green beans and peas at the last moment, but you may want to simmer a little longer.

Vegetables:

* 2 small red beets (the smaller, more flavorful)
* 2 small potatoes, cut into small pieces the same size as the pieces of beetroot
* 2 medium carrots, cut into small pieces to match other vegetables
* 1 small onion, chopped into small pieces to match other vegetables
1 cup green beans, cut into small pieces to match other vegetables
1 cup fresh or frozen peas
* 1 red bell pepper, cut into small pieces to match other vegetables
* 2 tomatoes cut into small pieces to match other vegetables
* Head quarter small cabbage, shredded and chopped

I can use my food processor for the following ingredients: onion, tomato, cabbage, basil, parsley, dill and cilantro. With a capacity of 14 cups and the large cutting blade, can process various types of vegetables at once. Just fed through the ramp and pulse for a few moments to reach the desired size pieces of vegetables. For the rest of the vegetables, I use an 8 "chef knife to cut through red beets, potatoes, carrots, green beans and peppers with ease.

Peel beets and cut into small pieces. Place beets in a saucepan and pour cold water on them so you have 2 "of water on top of beets. Bring to a boil and then add 2 tablespoons of sugar. Add 1 / 8 teaspoon of acid lemon (available in the markets of Russia) and a little cold water. Reduce heat and simmer for an hour until beets are tender.

Crush and chop the cabbage. Place in a separate pot and fill with water halfway. Add 2 bay leaves and peppercorns 5. Bring to boil and simmer for 15 to 20 minutes. The skin of the potatoes and cut into small pieces. Peel and chop the carrot and onion. Add to pot along with the cabbage and bring to the boil again. Simmer another 15 minutes. Add peas, green beans, red pepper and tomatoes. Bring to a boil again and simmer for five minutes. Add salt, freshly ground pepper, and a handful of chopped fresh basil, parsley, dill and coriander (all of these herbs combined total of a handful).

Add beets and stock to pot over vegetables and borscht. Serve in glasses and finish each bowl with a dollop of sour cream and a garnish of fresh dill.