—contributed by April Alfuth
This is a recipe that I got from Tatyana Barrett who emigrated from Russia with her family when she was a young child. It is absolutely the best tasting borsch to cross my palate. I cook a lot, but had only made borsch probably three times in my adult life. Now I make it about once a month in the winter season. It calls for meat and I usually use pork ribs, but I have made it with Kielbasa Tofurky for my vegan relatives. It is just as tasty. I believe it is because you saute most of the vegetables before you add them to the pot.
For stock*, place in a large pot:
1–2 lbs of meat (any meat, preferably with a bone)
2 tablespoons salt
1–2 whole onions
3–4 bay leaves