Ukrainian Mixed Borscht
A festive borscht with mixed meats, beet, bread kvass, beans, and vegetables.
Ingredients
- beef500 g
- pork200 g
- ham100 g
- lard50 g
- raw kvass500 ml
- beet2 pcs
- white cabbage250 g
- potato4 pcs
- cooked beans120 g
- tomato3 pcs
- carrot1 pcs
- turnip1 pcs
- onion2 pcs
- garlic4 cloves
- sour cream for serving100 g
- black pepper1 to taste
- parsley15 g
- bay leaf2 pcs
- salt1 to taste
- lemon1 pcs
- vinegar1 tbsp
- oil2 tbsp
- water500 ml
Instructions
Cover the beef and pork with cold water, bring to a boil, skim well, and simmer for 1.5–2 hours until tender.
Cut the beets into thin strips, add vinegar or lemon juice, a little fat, and tomatoes, then stew for about 15 minutes.
Saute the onion, carrot, parsley root, and turnip in lard or oil for about 10 minutes.
Add potatoes to the strained broth; after 10 minutes add cabbage, beans, sliced ham, and the cooked meat.
Stir in the stewed beets, sauteed vegetables, bread kvass, bay leaf, and pepper; simmer for 12–15 minutes more.
Finish with mashed lard, garlic, and herbs, season to taste, rest for 20 minutes, and serve with sour cream.
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