Borscht with kvass
Description
Borscht made with kvass can be prepared not only with pork, but also with beef or even chicken. It's best to use sweet-sour kvass, as it will give the borscht both acidity and sweetness at the same time. For spiciness, you can add garlic or hot pepper. Serve with sour cream or mayonnaise. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making borscht with kvass.
- 2
Step 2
Wash the meat and place it in a pot. Pour water into the pot, bring to a boil over medium heat, add salt, and simmer for one hour.
- 3
Step 3
Peel the beet and grate it on a coarse grater. Cut the onion to your liking. Pour vegetable oil into a frying pan, add the onion and 150 grams of beet. Pour in half of the kvass, place over low heat, cover with a lid, and simmer for 20 minutes. Make sure it doesn't burn, adding a little broth if necessary.
- 4
Step 4
Remove the cooked meat, strain the broth, and pour it into a clean saucepan. Cut the cabbage into thin strips and add it to the boiling broth. Cook everything for 10 minutes.
- 5
Step 5
Peel the potatoes, cut them into strips, and add to the pot. Cook for another 10-15 minutes until the vegetables are done.
- 6
Step 6
Add the vegetables stewed in kvass, bay leaf to the soup, mix and cook for another 10 minutes.
- 7
Step 7
In another saucepan, place the remaining beet, kvass, pour in one cup of borscht broth, and bring to a boil.
- 8
Step 8
Strain the broth into the borscht, discarding the thick part. Bring everything to a boil, then remove from heat. Add chopped herbs to the borscht and let it sit for 10 minutes.
- 9
Step 9
Ready. Serve with herbs.