Borsch
as passed down by my mother Alexandra (Shoorah) Worontschak 1927-1996
Ingredients
250g of Cooking steak
1 Beetroot
Small Cabbage
1 tin Baked beans (optional)
3 large potatoes
1 can tomato paste/puree
50g Bacon
1 Onion
Cook meat until tender.
Add beetroot, cabbage & potatoes and simmer for half an hour.
Fry bacon & onions.
When potatoes are soft add beans, puree, bacon & onions.
Add sour cream to taste.
Serve with fresh bread & vodka.
