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Borscht With Meat

Gourmet.station's picture
Ingredients
  Salt pork 1⁄4 Pound, diced
  Leek 1 Large, thinly sliced
  Onion 1 Medium, sliced
  Celery root/Parsley root 6 Ounce, peeled and cut in thin strips (1 Root)
  Beets 1⁄2 Pound, peeled and shredded (3 Beets)
  Cabbage 1⁄2 Pound, thinly sliced (1/2 Head)
  Water 2 Quart
  Cooked meat 1 1⁄2 Pound, diced (Such As Kietbasa / Polish Sausage, Ham, Beef, Or Pork)
  Canned whole tomatoes 8 Ounce (1 Can)
  Rye flour kvas 1 Cup (16 tbs)
  Butter 2 Tablespoon (At Room Temperature)
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Lemon juice/Vinegar 1 1⁄2 Tablespoon
  Whipping cream/Dairy sour cream 1 Cup (16 tbs)
Directions

Fry salt pork until golden in a 5 quart kettle.
Add leek and onion.
Fry until onion is transparent.
Add celery root, beets, cabbage, water, and meat.
Cook until celery root is crisp tender; about 25 minutes.
Add tomatoes and kvas; mix.
Cook over medium heat 30 minutes.
Make a smooth paste of butter and flour; stir into the simmering soup.
Cook and stir until soup thickens.
Add salt, pepper, and lemon juice; mix.
To serve, spoon a small amount of cream and horseradish into each bowl.
Ladle hot soup into bowl and stir to blend with the cream and horseradish.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Pork

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