Russian Cooking and Borsch recipe

Russian Cooking is as complicated as Borsch. Very. Some people think Borsch is a Ukrainian dish. Well, every Ukrainian person you'll meet will attest to that. On the other hand,  Russian people proudly serve Borsch in many establishments in Russia as well as US and other countries . It will bring you fame  among your friends and relatives if you prepare it well.

 Stay tuned for my variation of Borsch. I hope you'll enjoy it!!!
I take :
4 medium beets
1 red pepper
2 potatoes
3 medium tomatoes
1 medium onion
1/2 cabbage
1lbs of pork ribs
2 Carrots
2-3 Tbs of Olive Oil
1-2 Tbs Vinegar
Garlic
Take a large pan. Fill it with water and add ribs cut into smallish pieces. Add sliced cubes of potatoes. Bring to boil. Then decrease heat to medium. Remember to take off the brown substance that comes up when you boil meat. Meanwhile.  In the frying pan add olive oil and sliced cubes of red pepper. When pepper is sauteed add it to the large pan.Then, slice beets thinly and saute them in the frying pan. Then, add the beets to Borsch. What a great color we have now!!! Next, saute sliced tomatoes until they become more or less a homogeneous mass. Add them to the big pan and stir. In the frying pan saute onion and then add it to the big pan. Next, in the frying pan saute carrots sliced in little circles. Finally, add them to the big pan. At the end, cut cabbage thinly, add it to the large pan. Add Vinegar, stir.  After 5 minutes turn the heat off. It is important for the cabbage to be in the Borsh only for a short period of time then it will be more tasteful. Salt to taste. You might want to add minced garlic at the end or some people only add garlic to individual plates depending on each person's preference. Goes well with Sour Cream. Good Appetite!!!