Description
A distinctive feature of the Belarusian borscht that it is prepared without the cabbage and then add beet kvass.
Ingredients
-
Beef
300 g
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Pork
400 g
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Beets
2 piece
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Potatoes
5 piece
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Carrots
1 piece
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Onion
1 piece
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Fat
2 Tbsp
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Tomato paste
1 Tbsp
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Flour
1 Tbsp
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Brew
150 ml
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Water
3.5 l
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Sausage
4 piece
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Salt
-
Black pepper
-
Bay leaf
2 piece
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Sour cream
-
Greens
Cooking
Pork and beef cook in the broth.
The meat removed from the bones, chop.
In the boiling broth add salt and cubed potatoes, cook for 10 minutes.
Carrots grate on a coarse grater, onion cut into cubes. Fry in lard (1 tbsp), add the tomato paste if you want, flour.
Add to broth, cook for 5-7 minutes.
Beets grate on medium or coarse grater. In a separate pan melt the remaining lard, put beets, add sugar and beet kvass, simmer 5 minutes
Add the beets to the soup.
Allow to simmer on a slow fire for a few minutes, add the chopped meat, sausage, Bay leaf and black pepper. Cook for 5 minutes, then remove from heat, cover to cover.
Served with sour cream and herbs.
Bon appetit!
The beet kvass recipe, similar to that which I cook is on the site http://www.povarenok .ru/recipes/show/164 99/
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