Basya Tsybukmakher
When I was young.... once a year we held a "borscht party" at home )) I would make 10 liters of borscht, and guests would come...
Preparation
I put two medium-sized chicken drumsticks into a five-liter pot. (If you are using beef, use a piece with sinews that will cook down into the broth, leaving the meat tender, or a bone-in piece—that is really ideal.) I simmer the broth for about two hours (just to be sure).
I take out the drumsticks and add diced potatoes. I judge the amount by eye. If it is for me, I use less so the borscht is thinner; if it is for the children, I use more.
I cook the potatoes for half an hour.
While the potatoes are cooking, I fry the beets in a frying pan (for about 15 minutes) over high heat, then lower the heat, pour in enough broth from the pot to just cover the beets, and lower the heat. I also simmer the beets in the broth for about 15 minutes. Then I add the beets to the pot.
I add the onion and carrots to the frying pan, fry the onion until golden, and add the tomatoes. As soon as the tomatoes have “melted,” it all goes into the pot.
Then I add cabbage to the pot. Once the cabbage is soft, you can turn off the heat. Next, add a couple of lemon slices and parsley to the pot. Cover it with a lid and leave it to cool, keeping it on the hot burner.
If you have a gas stove, leave it on a barely visible flame for half an hour, then turn it off.
Salt the borscht after adding the beets, and add more salt after the cabbage if you would like it saltier.
And, of course, the tastiest borscht is borscht that has been left to stand for a full day.