RUSSIAN BORSCHT
This takes a lot of time and attention, but is from what I understand a fairly authentic Russian Borscht.
Provided by TheHungaryCook
Categories Stew
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- 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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Sadek Hossain
[email protected]I'm so glad I found this recipe! Borscht is one of my favorite soups, but I've never been able to find a recipe that I really love. This one is perfect. It's flavorful, hearty, and easy to make. I'll definitely be making this again and again.
Abrham Addis
[email protected]This borscht is a great way to use up leftover vegetables. I often add whatever I have on hand, such as carrots, celery, or potatoes. It's a great way to clean out the fridge and create a delicious and nutritious meal.
Portia Mohale
[email protected]I love the versatility of this recipe. You can easily adjust the ingredients to suit your own taste preferences. For example, if you like a spicier soup, you can add more paprika or chili powder.
Boitumelo Boitytk
[email protected]This recipe is a great starting point for making borscht, but I like to add my own personal touches. I often add a bit of horseradish or a dollop of Greek yogurt for extra flavor.
Dx Devil
[email protected]This borscht is a true labor of love, but it's so worth the effort. The slow-cooking process allows the flavors to meld together perfectly, resulting in a rich and complex soup that is sure to impress.
Timothy Turner
[email protected]I've tried many borscht recipes over the years, but this one is by far the best. The instructions are clear and easy to follow, and the end result is a delicious and authentic borscht that tastes just like my grandmother used to make.
Nasrat ullah fatih
[email protected]This borscht is the epitome of comfort food. It's warm, hearty, and packed with flavor. I love serving it with a dollop of sour cream and a side of crusty bread for dipping.
Wilfred Mwirigi Gitonga
[email protected]Made this for a dinner party and it was a huge success! Everyone loved the unique and delicious flavors. The borscht was also surprisingly easy to make, which is always a bonus.
Alex Robb
[email protected]This recipe is a keeper! It's become a staple in our household. The borscht is always a hit with family and friends, and it's so easy to make. Highly recommend giving it a try!
Gail May
[email protected]Not a fan of beets, but this borscht changed my mind. The sweetness of the beets was perfectly balanced by the other ingredients, and the soup was incredibly flavorful and satisfying. Definitely a new favorite!
JHOAN MRZ
[email protected]This was my first time making borscht and I'm so glad I tried this recipe. It was surprisingly easy to make and the results were incredible. The soup was rich, flavorful, and had a beautiful vibrant color. Highly recommend!
Sana Urooj
[email protected]Absolutely delicious! Followed the recipe exactly and it turned out amazing. The flavors were perfectly balanced and the soup was so comforting and satisfying. Will definitely be making this again!
Mimi Jones
[email protected]This borscht is a delightful symphony of flavors! The sweetness of the beets, the tanginess of the tomatoes, and the heartiness of the beef broth come together perfectly. I especially love the addition of the dill and sour cream, which give the dish