The first way is to invite over someone who knows how to make borsch.
The other is to roll up your sleeves and get to it.
I prefer the first method, of course : ) but for those of you inspired enough to try your hand at borsch-making, here you go!
Step 1: If possible, invite some friends over. Our borsch-production crew was composed of Ukrainians (two engineers, a pharmacist, a teacher, a schoolgirl) and Americans (ex-Peace Corps, English teachers, a programmer). Oh, and boil a beet.
|You'll have to toss out the water, so just use tap water|
Step 2: Make the bouillon. We used chicken (fresh from the village, killed two days ago) and onion.
Step 3: While waiting on the bouillon, open the champagne and start snacking!
|(for peace of mind, I recommend never frantically making these just before you have to leave for work!)|
Step 4: Back to the kitchen. Remove the onion and the meat. Add 3 handfuls of potatoes.
Step 5: If you chopped all your veggies ahead of time, bravo! If not, get started now. We diced onions, carrots, and cabbage in addition to the (cooked) beet.
|You can dice or grate the vegetables|
Step 6: Add chopped cabbage to the bullion. Caramelize the onions in a frying pan, then add the carrots.
Step 7: Add meat, beet, and tomato paste to the frying pan. Fry.
Step 8: Add contents of frying pan to soup pot. Let the flavors mingle for a bit, then serve.
And for the vegetarians out there, here's a nice little recipe for vegetarian borsch from another blogger.