Borsht

Lilia Rosenstein

1 ½ lbs Beef (flanken or beef round for swiss steak) – cut into small square pieces
3 large beets
2 large Idaho potatoes – cut into small cubes
3 medium onions – cross cut
2 carrots – cut into small cubes
2 red sweet peppers
1 package “Knorr” vegetable soup
1-2 medium size parsley roots (separate green and roots) – cut roots into small cubes
5 Tbs Heinz Ketchup
6 Tbs tomato paste
2 Tbs fresh squeezed lemon juice
4 1/2 to 5 tsp Kosher salt
10 cloves fresh garlic – cut into small pieces
3 tsp garlic salt
¾ tsp ground black pepper
1 ½ Tbs granulated sugar
1-2 tsp your favorite food seasoning or soup enhancer

In a large stock pot – fill with cold water, about 1/3 of the pot.
Add all meat cut into small squares.
Bring to a boil. Decrease temperature on small boiling.
Skim fat as it rises to the top from time to time until water is clear.
Then add into the pot, 3 whole large beets (washed with a brush, with skin on – remove roots and leaves) on slow boil.
Add 3 tsp Kosher salt, 1 tsp. garlic salt, 1 or 2 Tbs of food seasoning, 2 whole sweet red peppers – bring to boil.
Continue to simmer until beets are soft.
Remove beets from the pot and set aside to cool.
Add carrots, potatoes, onions and parsley root and 1 package of knorr vegetable soup – continue slow boil.
When beets are cooled off, remove skin and grate on larger grater in separate bowl.
Add grated beets to the pot. This will turn the soup into a red color.
Add tomato paste, ketchup, sugar, 4-5 tsp. Kosher salt to taste.
During the last 10 minutes of cooking – add 10 cloves garlic, 3 tsp. garlic salt, 1-2 tsp food seasoning, ¾ tsp black pepper and the bunch of parsley greens.
Taste to see if you need to add more seasoning.
At the very end – add 2 Tbs squeezed fresh lemon juice.
Remove pot from heat and let cool.
Remove parsley greens, onions and red peppers. Taste liquid again to see if it needs more seasoning.
Cool in the refrigerator overnight – it tastes much better the next day!