Russian Borscht

Recipe by TheHungaryCook
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READY IN: 3hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover the meat with the cold water in a large stock pot.
  • Add the salt and bring slowly to the boiling point.
  • Skim the top of the water and discard.
  • Cover and simmer for 1 ½ hours.
  • Remove meat and set aside to cool.
  • Add the onions and beets to the stock pot.
  • Cook for about 20 minutes.
  • Add the potato, celery, and carrot.
  • Continue cooking for about 15minutes.
  • Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
  • Add the cabbage and cook til tender.
  • Be careful not to overcook.
  • Stir in the tomato soup and garlic.
  • Blend the flour with 3 TBS. of cold water.
  • Add some of the soup liquid to the flour and stir till smooth.
  • Add to the borscht.
  • Add the beet kvas and season with salt and pepper.
  • Bring to the boiling point.
  • Flavor with dill weed.
  • Serve with a dollop of sour cream.
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