Ukrainian Borscht
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Ingredients
- 2 l water
- 400 g meat
- 1 onion
- 3 potatoes
- 2 beets
- 2 carrots
- 2 tomatoes
- 50 g beans
- 100 g cabbage
- 2–3 dried mushrooms
- bay leaf, seasonings
Preparation
- Make a broth from the meat, onion, bay leaf and pepper.
- Strain the broth, cut the meat into pieces and return it to the rosol (clarified broth).
- Sauté the carrots, beets and tomatoes.
- Add the cooked beans, potatoes, cabbage, mushrooms and sautéed vegetables to the Borscht.
- Cook until everything is tender, then season with salt, pepper and buryakovyj kvas (fermented beet liquid) to taste: /recipes/buryakovyj-kvas/
