Borscht With Meat
|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)|
|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)|
|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.