Сочинение. Как сделать борщ. По английски

How I Make Borscht

When I crave something hearty, bright, and comforting, I make borscht—the classic beet soup I grew up with. My version is simple and balanced, with a sweet-earthy beet base, gentle tang from tomatoes, and a finishing lift of garlic and dill.

I start by prepping everything: three medium beets (peeled and grated), one carrot (grated), one onion (finely chopped), a small wedge of cabbage (shredded), two potatoes (diced), and one tomato or a spoon of tomato paste. I also cut about 250–300 g of beef with bone (or pork) into chunks. If I want it vegetarian, I skip the meat and use vegetable stock.

First, I build the broth. I cover the meat with cold water, add a bay leaf, a few peppercorns, and a teaspoon of salt, then simmer gently for about an hour, skimming any foam so the broth stays clear. While the pot hums away, I sauté the vegetables: onion in a little oil until translucent, then carrot and beets. I add a splash of vinegar or lemon juice—just a teaspoon—to keep the beet color vivid, and cook until the beets soften. A spoon of tomato paste (or chopped tomato) goes in next; it caramelizes slightly and deepens the flavor.

When the meat is tender, I add potatoes to the broth and cook them nearly through. The sautéed beets and carrots join the pot, followed by the cabbage. I simmer everything together for 10–15 minutes, tasting for salt, a pinch of sugar if the beets are very earthy, and black pepper. Right at the end, I stir in a minced garlic clove and a handful of chopped dill and parsley. Off the heat, I let the soup rest for 10 minutes; borscht always tastes better when the flavors settle.

I serve it hot with a spoon of sour cream and more dill on top, plus dark rye bread on the side. The next day it’s even better—richer, brighter, and exactly what I want on a cold evening.