Well, we are all gathered here from different corners of the world and I really like to eat, so lets try and posts recipes of Your favorite food here, so we can all try and cook it.

Lets begin with some Russian kitchen, for all brave soldiers here:

Beef and Beet Borscht

Ingredients:

- 1kg beef (on the bone)

- 2 liters water

- 50 ml vegetable oil 1 beet (boiled or precooked, if You have it in stores)

- 1 onion 200g cabbage

- 1 carrot Parsley to taste

- 2 garlic cloves

- 2 bay leaves

- Salt to taste

- 2 tablespoons tomato paste

Preparation:

1) Put the beet in a small saucepan, cover with water (the water should completely cover the beet) and boil until cooked.

2) Take a medium sized saucepan, put a piece of beef (preferably use a piece of beef with bone) in it and cover with water. The water should completely cover the beef, while it is boiling. Remove the foam, which allocates while water is boiling. As soon as the water starts to boil reduce heat and simmer for an hour and a half without a lid. At the end add some salt. If you wish, you can add spices or a little vinegar to remove the peculiar smell of boiled meat.

3) Chop the cabbage. Grate peeled raw carrot. Grade boiled beet.

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4) Chop the onion finely. Heat the vegetable oil in a frying pan. Fry the onion for 2-3 minutes over medium heat. Add the cabbage.

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5) Add some salt and cook the cabbage and onion for 5-6 minutes over medium heat. Add the carrot. Add the tomato paste, stir, cover the pan with a lid and stew for 4-5 minutes over medium heat.

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6) Add some fresh parsley. Squeeze a couple of cloves of garlic. Take the meat out of the broth, cut into cubes and let it cool down. Carefully put the vegetables from the pan in the broth. Put the broth with vegetables on the fire, add the bay leaf, bring to the boil and cook over medium heat for 25-30 minutes.

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7) Add the grated beet and diced meat, remove the saucepan from heat, cover and let it infuse for 10-15 minutes. Check for salt. Serve with sour cream and bread.

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