Polish Borscht
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt smoked brisket
- borscht kvass
- herb bouquet
- dried mushrooms
- funt beetroot
- onion
- broth fat
- stakan flour
- stakan sour cream
- bay leaf
- grains allspice
- beet kvass/juice
Instructions
- Cook a white bouillon on kvass with brisket, herbs and mushrooms; strain.
- Boil, peel and shred the beets; fry with onion and flour, thin with broth.
- Add brisket, mushrooms, beet kvass and sour cream; boil.
- Serve with ushki and beet juice in the tureen.