Borscht 2

This version, from the Ukraine, includes a ham bone.

Serves: 4-6

Ingredients

1 1/2 lb soup meat with bone (pork)
10-12 cups water
1 Tbsp salt
1 medium onion, chopped
2 medium beets, julienned
1 small carrot, julienned
1 medium potato, diced
1/2 cup celery, thinly sliced
1/2 cup string beans, diced
2-3 cups fresh cabbage, shredded
3/4 cup tomatoes, strained or tomato juice
1/2 clove garlic
1 Tbsp flour
Lemon juice
Salt & pepper
Fresh dill
1/2 cup sour cream

Method

  1. Cover the meat with water, add salt and bring slowly to the boiling point then skim off blood and fat. Cover and simmer for 1.5 hours.
  2. Add onions & beets, cook for 10-15 minutes (Note: if young beets are used, cook them together with the other vegetables)
  3. Add the carrot, potato, celery and beans - continue cooking for 10 minutes.
  4. Put cabbage in and cook until it is tender, stir in tomatoes or tomato juice & garlic.
  5. Blend flour with 3 Tbsp cold water and spoon it into some soup liquid. Stir this into the borsch.
  6. Add the sour cream and a small quantity of lemon juice. Season to taste. Flavour with fresh dill.

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