Name: Ukrainian Mixed-Meat Borscht
Prep time: 36 min
Cook time: 180 min
Total time: 216 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 500 g beef; 200 g pork; 100 g ham; 50 g lard; 500 ml raw kvass; 2 pcs beet; 250 g white cabbage; 4 pcs potato; 120 g cooked beans; 3 pcs tomato; 1 pcs carrot; 1 pcs turnip; 2 pcs onion; 4 cloves garlic; 1 pcs parsley root; 15 g parsley; 2 pcs bay leaf; 1 to taste black pepper; 1 to taste salt; 1 pcs lemon; 1 tbsp vinegar; 2 tbsp oil; 2500 ml water; 100 g sour cream for serving

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

parsley root1 pcs

parsley15 g

bay leaf2 pcs

black pepper1 to taste

salt1 to taste

lemon1 pcs

vinegar1 tbsp

oil2 tbsp

water2500 ml

sour cream for serving100 g

Instructions

Cover the beef and pork with cold water (2.5 L), bring to a boil, skim off the foam and simmer over low heat for 1.5–2 hours until the meat is tender.

Cut the beetroot into thin strips, sprinkle with vinegar or lemon juice, add a little fat and braise for 15 minutes together with chopped tomatoes.

Cut the onion, carrot, parsley root and turnip into thin strips and sauté in lard or oil for 10 minutes until softened.

Strain the broth, add the potatoes, and after 10 minutes add the shredded cabbage, cooked beans, diced ham and the cooked meat cut into pieces.

Add the braised beetroot, the sautéed vegetables, sour kvass, bay leaf and black pepper; simmer for another 12–15 minutes until the cabbage is tender.

Stir in lard mashed with garlic and finely chopped parsley, season with salt to taste, remove from the heat, let it rest covered for 20 minutes, and serve hot with sour cream.

Ukrainian Mixed-Meat Borscht

Ingredients

Instructions

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