LA CUISINE SLAVE

BORSHCH de Katya et Eugènie

My argentinian friend came over, and we met with her two friends, Eugenie from Ukraine and Katya from Russia. They started talking about traditional borshch, and with two indigenous cooks, i thought the opportunity was too good to pass - and so dinner was on.

4 potatoes

2 carrots

2 ognions

½ a cabbage

1 paprica

4 tomatoes

1 beetroot

1 can of white beans

some sliced meat, if no veggies at table.

Spices: pepper and laurel for ex.

Peel what needs to be peeled, and chop everything up.

Put the casserole half full of water, boil the potatoes.

Fry everything else on a pan slightly (expect the beans). The beetroot, fry it with a little lemon. This way, they will all keep their separate colours and tastes. add it all in with the potatoes.

After its all warm, and has boiled just a moment, turn the stove off, and let it simmer all by itself. The idea is that it all gathers taste, but the ingredients stay 'croquant'. I was unpolitely skeptical about this. And wrong too. This soup is just delicious...

1 creme fraiche - add it on your plate of soup. mmm...
1 baguette (or dark break if youre in a country where you can find some)

lots and lots of wine (cause slavs, even girls, will drink you under the table) (optionally, but considering the last remark, not recommended, vodka).