Cooking Borshch - Traditional Russian Dish
Russian people cook Borshch very well as it is a Russian traditional dish. It is regular and favorite meal for many families in Russia. Since I am on my holiday in Tatarstan, Russia now, I am going to write about how one would make Borsch. You may try to cook it for the members of your family for the sake of pleasing them.
Boil some meat for about 1-1 & half hours in the salted water. Stew sliced beetroot in the pan with the fat from the broth. Fly sliced carrot, onions and parsley in the frying-pan (separately from the beetroot), use vegetable oil for this. Beetroot should be stewed, carrot and onions – fried.
Peel, slice and fry tomatoes for ten minutes separately. Put some cabbage and potatoes in the broth. (The lid of the sauce-pan must be open). Add stewed beetroot, fried carrots, onion, parsley, tomatoes, sweet pepper (if you want) and in 15 minutes your Borshch is ready. It is served with sour cream, garlic and greens. Add salt to your taste.
Meat or poultry – 0,5 kg
Beetroot - 1 piece (medium size)
Sweet pepper - 1-2 pieces
Cabbage - 500 gr
Potatoes - 2 pieces
Tomatoes - 3-4 pieces or a spoonful of tomato paste
Brown onions - 1 piece
Parsley - 2 pieces
Salt and pepper to taste
Bon Appetite! 
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