You are here

Borscht With Meat

Gourmet.station's picture
  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)

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

Side Dish

Rate It

Your rating: None
Average: 4.1 (20 votes)