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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HASAN FF
[email protected]This borscht is a family favorite. We make it every year for Christmas dinner.
Asim Awer
[email protected]I've never made borscht before, but this recipe made it easy. It turned out delicious!
Hassam NisaR
[email protected]This recipe is a great starting point for making borscht. I like to add my own personal touches, like extra vegetables or different spices.
Ashar Rehman
[email protected]I would not recommend this recipe. It's not worth the effort.
Amber Black
[email protected]This recipe is a waste of time. The soup was bland and flavorless.
destiny amieyi
[email protected]I followed the recipe exactly, but my borscht didn't turn out right. It was too thin and watery.
Keira Darnell
[email protected]The instructions in this recipe were a little confusing. I had to guess at a few things.
Margaret Leon
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Rifat Khan
[email protected]This borscht is a little too sour for my taste. I added a little bit of sugar to balance out the flavors.
Samantha Garcia
[email protected]I'm not a fan of cabbage, so I omitted it from the recipe. The soup was still delicious.
Peter H Sesay
[email protected]I'm gluten-free, so I used gluten-free flour to make the dumplings. They turned out great!
Sadekul Mia
[email protected]I'm a vegetarian, so I made this borscht without the beef. It was still delicious!
weareallbronies weareallbronies
[email protected]This recipe is a little time-consuming, but it's definitely worth the effort. The soup is so delicious and flavorful.
Kushani Maheesha
[email protected]I'm not a huge fan of beets, but I loved this borscht! The beets added a subtle sweetness to the soup that I really enjoyed.
Ramdulari Kumari Chaudhary
[email protected]This borscht is the best I've ever had! The flavors are perfectly balanced and the soup is so hearty and satisfying.
Tusher Biswas
[email protected]I love the simplicity of this recipe. It's made with a few basic ingredients, but it's so flavorful.
Mariamu Iddy
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few beets and cabbage in my fridge, so it's easy to throw this soup together on a weeknight.
Arshe love rabbi
[email protected]I've made this borscht a few times now and it's always a hit with my family and friends. It's the perfect comfort food for a cold winter day.
Saadi Arain
[email protected]This borscht recipe is a keeper! It's hearty, flavorful, and so easy to make. I especially love the addition of the beets and cabbage. They give the soup a beautiful color and a slightly tangy flavor.