1 bell pepper sliced.
2 Soup Bones. (you can also use just meat, and you can add left over meats to it also)
1 Table spoon of olive oil.
1 can of beans.
1 carrot sliced.
1/2 julienne onion.
2 sticks of salary sliced.
Tomato. Up to 5 fresh, or you can use caned tomato, usually one can.
2 teaspoons of Montreal seasoning.
1 teaspoon of allspice.
1/2 teaspoon of seasoning salt.
1 teaspoon of sea salt.
1/2 julienne cut beet.
1/2 lettuce sliced.
5 potatoes cubed.
2 tablespoons of sour cream.
Saute all your vegetables except potato, beets and beans in a pan with some olive oil, I like to use the same cast iron pot that I cook the borscht in.
Add all your spices to the vegetables, beef bones, potato, tomatoes and water just enough to cover the potato. Bring it to a slow boil and cover with a lid, let it cook for about 15 minutes and add your sliced lettuce to the borscht, you might need to adjust water at that time just enough so all your ingredients will be covered.
Bring the mixture to a simmer and let it cook for about 45 minutes, meanwhile you will need to cook the beets.
Preheat a small pan with olive oil and add the beets, cook the beets on medium heat mixing frequently so they will not stick. It will take about 10 to 15 minutes to cook them until they are soft, add the sour cream to the beets and mix it all together. Add you beets to borscht after cooking it for 45 minutes and cook for another 15 minutes. Serve on a plate with sour cream or mayo, tastes best with dark rye sourdough bread. Enjoy and please comment on your experience with borscht.