Borsch is a traditional Russian soup made with beets, cabbage, potatoes, and carrots. It is usually served with sour cream and dill.
Cover beans with water and allow to soak overnight; cook until tender;drain; set aside.
Place beef, bacon and water in large soup pot;bring to a boil.
Skim fat from surface.
Add bay leaf, peppercorns,garlic, parsley, carrot, celery, onion and salt.
Cover and simmerover low heat for about 1 1/2 hours.
Scrub beets for soup and cook in boiling water until tender, about 45minutes; drain and discard water; cool.
Peel and cut each beet intoeighths.
Scrub small beets; grate; cover with water to soak.
Remove meat from soup; set aside.
Strain soup into another pot andadd cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste,vinegar, sugar, beef and bacon.
Bring to a boil and simmer 45minutes.
Cut kielbasa into chunks and add with navy beans to soup.
Simmer 20minutes more.
Mix flour and butter together to form paste.
Stir into soup tothicken slightly.
Strain raw beets, saving liquid and discardingbeets.
Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter or more sourflavor.
Slice meat and arrange in individual soup bowls.
Pour hotsoup with vegetables over meat.
Garnish each serving with a dollop ofsour cream, if desired.
Serves 10 .
Ingredients
Directions
Cover beans with water and allow to soak overnight; cook until tender;drain; set aside.
Place beef, bacon and water in large soup pot;bring to a boil.
Skim fat from surface.
Add bay leaf, peppercorns,garlic, parsley, carrot, celery, onion and salt.
Cover and simmerover low heat for about 1 1/2 hours.
Scrub beets for soup and cook in boiling water until tender, about 45minutes; drain and discard water; cool.
Peel and cut each beet intoeighths.
Scrub small beets; grate; cover with water to soak.
Remove meat from soup; set aside.
Strain soup into another pot andadd cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste,vinegar, sugar, beef and bacon.
Bring to a boil and simmer 45minutes.
Cut kielbasa into chunks and add with navy beans to soup.
Simmer 20minutes more.
Mix flour and butter together to form paste.
Stir into soup tothicken slightly.
Strain raw beets, saving liquid and discardingbeets.
Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter or more sourflavor.
Slice meat and arrange in individual soup bowls.
Pour hotsoup with vegetables over meat.
Garnish each serving with a dollop ofsour cream, if desired.
Serves 10 .
