First of all it’s borshch, not borscht. The Russian word has no letter T. The sound at the end is like when you tell a noisy kid shh! I’ve had a lot of borshch since moving to Russia 15 years ago, but my wife’s is the best. And I don’t say that merely to get on her good side (though it doesn’t hurt!) OK ready? Here we go!
Diana’s St. Petersburg Style Borshch
This makes a lot – serves 6-8 or (2 for a several days).
1 soup bone (beef)
1/2 kilo (about 1.1 lb) lean beef – stew meat is fine.
About 4 liters (4.25 qt.) water.
4 medium potatoes (peeled & coarsely diced)
1 medium onion (chopped)
2 large carrots (coarsely grated)
1-2 fresh beets (peeled & coarsely grated) -see prep. below
1/4 large cabbage (coarsely shredded)
1/2 cup tomato sauce
1 Tbsp. sugar
1-1/2 Tbsp. white vinegar
Salt & pepper
2 Bay leaves
3 Tbsp. fresh parsley, coarsely chopped
1-2 tsp. fresh dill weed, finely chopped
1/4 cup vegetable oil (light sunflower oil is good)
Sour cream for serving on the side (optional)