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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This takes a lot of time and attention, but is from what I understand a fairly authentic Russian Borscht. Ingredients:
2 lbs pork loin |
12 cups cold water |
1 teaspoon salt |
1 medium onion, chopped |
3 beets, peeled and chopped |
2 carrots, chopped |
salt and pepper |
1 tablespoon beet kvas (beet kvas is the liquid from pickled beets.) |
1 medium potato |
1/2 cup celery, thinly sliced |
3 cups cabbage, shredded |
1 (10 1/2 ounce) can tomato soup |
2 garlic cloves, minced |
1 tablespoon flour |
dill weed, chopped |
sour cream |
Directions:
1. Cover the meat with the cold water in a large stock pot.
2. Add the salt and bring slowly to the boiling point.
3. Skim the top of the water and discard.
4. Cover and simmer for 1 1/2 hours.
5. Remove meat and set aside to cool.
6. Add the onions and beets to the stock pot.
7. Cook for about 20 minutes.
8. Add the potato, celery, and carrot.
9. Continue cooking for about 15minutes.
10. Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
11. Add the cabbage and cook til tender.
12. Be careful not to overcook.
13. Stir in the tomato soup and garlic.
14. Blend the flour with 3 TBS. of cold water.
15. Add some of the soup liquid to the flour and stir till smooth.
16. Add to the borscht.
17. Add the beet kvas and season with salt and pepper.
18. Bring to the boiling point.
19. Flavor with dill weed.
20. Serve with a dollop of sour cream.
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