Polish Borscht

Ingredients

• 2 funt beef
• 1/2 funt smoked brisket
• borscht kvass
• 1 herb bouquet
• 3 dried mushrooms
• 1 1/2 funt beetroot
• 1 onion
• broth fat
• 1/2 stakan flour
• 1/2 stakan sour cream
• 2 bay leaf
• 8 grains allspice
• beet kvass/juice

Instructions

1. Cook a white bouillon on kvass with brisket, herbs and mushrooms; strain.
2. Boil, peel and shred the beets; fry with onion and flour, thin with broth.
3. Add brisket, mushrooms, beet kvass and sour cream; boil.
4. Serve with ushki and beet juice in the tureen.