Borscht with kvass

Borscht with kvass

Description of preparation:

Borscht with kvass can be prepared not only with pork, but also with beef and even chicken. It is best to take sweet and sour kvass, this will add acidity and sweetness to the borscht at the same time. For spiciness, you can add garlic or hot pepper. Serve with sour cream or mayonnaise.

Prepare all the necessary ingredients to prepare borscht with kvass.

Wash the meat and place in a saucepan. Pour water into the pan, bring to a boil over medium heat, add salt and cook for one hour.

Peel the beets and grate them on a coarse grater, chop the onions to your taste. Pour vegetable oil into a frying pan, add onions and 150 grams of beets. Pour half of the kvass into the vegetables and place on low heat. Cover everything with a lid and simmer for 20 minutes. Be careful not to burn and add a little broth if necessary.

Remove the finished meat, strain the broth and pour into a clean saucepan. Cut the cabbage into thin strips and add to the boiling broth. Cook everything for 10 minutes.

Peel the potatoes, cut into strips and add to the pan. Cook for another 10-15 minutes until the vegetables are done.

Add vegetables stewed in kvass and bay leaves to the soup, stir and cook for another 10 minutes.

Place the remaining beets and kvass in another pan, pour in one glass of borscht broth and bring to a boil.

Strain the broth into borscht; the thick part is not needed. Bring everything to a boil and remove from heat. Add chopped herbs to the borscht and let sit for 10 minutes.

Bon appetit!

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