Tatiana:  Here is my favorite borsch recipe.  It is very easy and very good.  I got it from my friend Irina from Baku.

1. Boil beef (I usually buy a small steak or any piece would be just fine).

2. Add some chopped cabbage, one big potato and one green pepper.

3. When the cabbage is boiled and soft, add chopped beet and carrots (I chop it in
the food processor - usually 1 large beet and a couple of carrots).

4. About 10 minutes before it is done, add some tomatoes (I usually add some tomato paste) and parsley, dill, or any herbs you have or like.

After your meat is boiled, it takes about 40 minutes to do the rest.  About 15 minutes till the cabbage is done, then another 20-25 minutes for beets and carrots and then tomatoes and herbs.

Serve it with sour cream.

It is a very simple and very good recipe.  I always use it when I cook borsch.
 
 

2 TBS. BUTTER
1½ CUPS CHOPPED ONION
1½ CUPS THINLY SLICED POTATOES
1 CUP THINLY SLICED BEETS
1 LARGE SLICED CARROT
1 STALK CHOPPED CELERY
3 CUPS CHOPPED CABBAGE
1 SCANT TSP. CARAWAY SEEDS
4 CUPS STOCK OR WATER
2 TSP. SALT
BLACK PEPPER
¼ TSP. DILL WEED
1 TBS. + 1 TSP. CIDER VINEGAR
1 TBS. + 1 TSP. HONEY
1 CUP TOMATO PUREE
TOPPINGS: SOUR CREAM, DILL WEED, CHOPPED TOMATO
 
 

1.  PLACE POTATOES, BEETS AND WATER IN A SAUCEPAN AND COOKED UNTIL EVERYTHING IS TENDER. SAVE THE WATER.
2.  BEGIN COOKING THE ONIONS IN THE BUTTER IN A LARGE KETTLE. ADD CARAWAY SEEDS AND SALT. COOK UNTIL ONION IS TRANSLUCENT, THEN ADD CELERY, CARROTS AND CABBAGE. ADD WATER FROM BEETS AND POTATOES AND COOK, COVERED UNTIL ALL THE VEGETABLES ARE TNEDER. ADD POTATOES, BEETS AND ALL REMAINING INGREDIENTS.
3.  COVER AND SIMMER SLOWLY FOR AT LEAST 30 MINUTES. TASTE TO CORRECT SEASONINGS.
4.  SERVE WITH SOUR CREAM, EXTRA DILL WEED, CHOPPED FRESH TOMATOES.