Danutas Borscht Recipe at MyDish

Danutas Borscht

3 stars based on 2 reviews Rate this Recipe

Method

  • 1. Peel and coarsely chop all veg.
  • 2. Boil spare ribs, veg, stock and pepper and simmer for 2 hours. Remove any scum that forms towards the end of this process.
  • 3. At end of cooking blend flour with a little cream (or milk) and stir into soup off the boil.
  • 4. Finally add vinegar, sugar and ketchup.

    • Tips

    • If you're not a fan of gnawing bones or de-scumming soup (as I'm not) then the streaky rashers option is for you. Cut them into chunks before adding.

      Stir in some single cream before eating, or yoghurt if you prefer a healthier option

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    Ingredients

    • 1 lb Pork Spare Ribs or Thick Streaky Rashers
    • 1 lb Raw beetroot
    • 1 lb Onions
    • 1 lb Carrots
    • 1 Leek
    • 1 Stick of Celery
    • 8 cups Water
    • To taste Veg stock powder or cubes
    • 1 tsp Crushed black pepper
    • 1 tbsp Plain Flour
    •  Cream
    • 2 tbsp Wine Vinegar
    • 1 dsp Sugar
    • 1 tbsp Tomato Ketchup

    By Views 1463  Added Fri Mar 19 2010


    A hearty, un-fussy recipe.

     

    This recipe was given to us many years ago by a Polish friend who got it from her mum. It has been drifting around our kitchen ever since on an ancient piece of paper, so I thought I had better commit it to MyDish before it disintegrated completely Read More