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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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4446 Calories from Fat 2239

% Daily Value*

Total Fat 250 g384.1%

Saturated Fat 115.4 g576.9%

Trans Fat 0 g

Cholesterol 1003.7 mg334.6%

Sodium 4889.2 mg203.7%

Total Carbohydrates 315 g105%

Dietary Fiber 81.4 g325.4%

Sugars 57.5 g

Protein 231 g461.8%

Vitamin A 118.9% Vitamin C 293%

Calcium 80.1% Iron 204.8%

*Based on a 2000 Calorie diet

Borscht With Meat Recipe