Czech Borsc

A recipe from the Grand Hotel Pupp, Karlovy Vary, Chech Republic back in the bad old days when the hotel was called the Grand Hotel Moskva.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 2⁄3 lb pork
• 2⁄3 lb lean beef
• 2  medium onions, chopped
• 1⁄4 lb  fatty salt pork
• 1⁄4 lb bacon
• 1  tablespoon paprika
• 1  quart  beef stock
• 1  cup celery, chopped
• 1  cup carrot, chopped
• 1⁄2 cup fresh parsley, chopped
• 3⁄4 lb sauerkraut
• 2  tablespoons ketchup
• 1⁄2 cup heavy cream

Directions

1. Cut meat into small cubes.
2. Cut up fat salt pork and bacon and fry with onions until they are golden.
3. Add paprika and meat and fry, turning over constantly, for about 10 minutes.
4. Pour in beef stock and simmer gently for 30 minutes.
5. Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done (about 30-45 min).
6. Add ketchup.
7. Whip the cream, season with salt and float on top of each serving.