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home > recipes > soups > borscht 2
from Kingston, ON, Canada Borsch (Ukrainian Beet Soup) 1 1/2 lb soup meat with bone (pork) 10-12 cups water 1 T salt 1 ea medium onion, chopped 2 ea medium beets, julienned 1 ea small carrot, julienned 1 ea medium potato, diced 1/2 c celery, thinly sliced 1/2 c string beans, diced 2-3 c fresh cabbage, shredded 3/4 c tomatoes, strained or tomato juice (I recommend the juice) 1/2 clove garlic 1 T flour beet kvas or lemon juice salt & pepper Fresh dill 1/2 c sour cream Cover the meat with water, add salt and bring slowly to the boiling point then skim off blood and fat. Cover and simmer for 1.5 hours Add onions & beets; cook for 10-15 minutes (Note: if young beets are used, cook them together with the other vegetables) Add the carrot, potato, celery and beans; continue cooking for 10 minutes Put cabbage in and cook until it is tender Stir in tomatoes or tomato juice & garlic Blend flour with 3 T cold water and spoon it into some soup liquid. Stir this into the borsch Add the sour cream to the borsch Add a small quantity of lemon juice Season to taste Flavour with fresh dill Oksana Horbach (3oah@qlink.queensu.ca) Kingston, Ontario (CANADA)

Borscht 2


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keyword: borscht
ethnicity: russian
recipes for soups
recipes by 3oah
Email Address:
(posted May 9, 2004)

from Kingston, ON,
Canada

Borsch (Ukrainian
Beet Soup)

1 1/2 lb
soup meat with bone (pork)
10-12 cups water
1 T
salt
1 ea medium
onion, chopped
2 ea medium beets, julienned
1 ea small
carrot, julienned
1 ea medium
potato, diced
1/2 c
celery, thinly sliced
1/2 c string
beans, diced
2-3 c fresh
cabbage, shredded
3/4 c tomatoes, strained or
tomato juice (I recommend the juice)
1/2
clove garlic
1 T
flour
beet kvas or lemon juice
salt & pepper
Fresh
dill
1/2 c
sour cream

Cover the meat with water, add
salt and bring slowly to the boiling point then skim off blood and fat.
Cover and
simmer for 1.5 hours
Add onions & beets; cook for 10-15 minutes (Note: if young beets are used, cook them together with the other vegetables)
Add the
carrot, potato,
celery and beans; continue cooking for 10 minutes
Put
cabbage in and cook until it is tender
Stir in tomatoes or
tomato juice & garlic
Blend flour with 3 T cold water and spoon it into some soup liquid. Stir this into the borsch
Add the
sour cream to the borsch
Add a small quantity of
lemon juice
Season to taste
Flavour with fresh
dill

Oksana Horbach (3oah@qlink.queensu.ca) Kingston, Ontario (
CANADA)



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