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5. After 10 minutes you should put cut cabbage (a half of head of average size) & potatoes (4 big ones) with a little chopped onion.
6. Then put some tomato sauce (3- 4 soup spoons).
7. Then put a little chopped garlic (about a tea spoon).
8. Then you should put salt & a little black pepper.
9. Some people like to put some pieces of salted solid pig fat to give borsch a specific smell (after finishing cooking you can take it out), but I do not like it.
10. After that you need to put some cut dill & parsley. Some people put some celery.
11. Then you need to taste some borsch & if it is too sweet, it is necessary to put a little ( 1/3 of tea spoon) dried lemon acid (it is in sale here). Some people like to put some sauerkraut to make borsch a little sour.
12. You need to cook it until beetroot become soft.
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There are some other versions of this dish. I have written the easiest. The classical borsch I used to eat in Kuban should be cooked without stewing beetroot & carrots together before putting them into boiling stock. After putting into it the first portion of onion, you put beetroot, then 15 -20 minutes later -carrots, then you wait until they become soft & only after that you put potatoes & cabbage. However this way to make borsch is very long. If you have different types of beetroot it is better to use lighter in color (the darker it is, the sweeter). In Ukraine people make small biscuits (like you make, but half smaller in size) & eat them with borsch rubbing them with garlic. In Russia borsch is usually eaten with a tea spoon of sour cream.
I hope somebody will try to make it (though I have some doubts).
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