Ukrainian Borshch

Ukrainian Borshch - Russian Soup Recipe

How to Cook & Prepare Ukrainian Borshch:

500 g meat 20 g salt pork
400 g cabbage 1 tblsp butter
400 g potatoes 4 cloves of garlic
250 g beets 2 tblsps 3% vinegar
½ cupful tomato puree or 1 tblsp lemon juice
½ cupful sour cream 1 tblsp flour
1 carrot Bay leaf, allspice
1 parsley root peppercorns, salt
1 onion minced parsley

Prepare the meat stock and strain. Shoe stirng the vegetable roots. Separately stew the beets fro 20 to 30 minutes, add fat, tomato puree, vinegar and stock (beetroot or bread kvass may be substituted). Saute the roots and onion in butter, add flour, stir in a little stock and bring to the boil. Add to the prepared stock chunks of potato and shredded cabbage. Bring to the boil and add the stewed beetroot. Salt to taste. Cook for another 15 minutes and then add the sautéed vegetables, the flour rubbed together with butter and browned, and condiments. Cook until the potatoes and cabbage are tender. Add garlic cloves rubbed together with the salt pork and tomatoes cut into quarters. Quickly bring to the boil. Remove from the heat and set aside for 15 to 20 minutes. Top each plate with a spoonful of sour cream. Sprinkle with the minced parsley.

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