Borscht With Meat Recipe
Ingredients
| Salt pork | 1/4 pound, diced | |
| Leek | 1 Large, thinly sliced | |
| Onion | 1 Medium, sliced | |
| 1 celery or parsley root (about 6 ounces), peeled and cut in thin strips | ||
| 3 beets (about 1/2 pound), peeled and shredded | ||
| 1/2 head cabbage (about 1/2 pound), thinly sliced | ||
| Water | 2 Quart | |
| Sausage beef | 1 1/2 Pound, diced | |
| Whole tomatoes | 1 Can (10oz) | |
| Rye flour | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 1/2 tablespoons lemon juice or vinegar | ||
| 1 cup whipping cream or dairy sour cream | ||
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.
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.
Chef
