Usuba
Borscht with Homemade Beet Kvass
Rich borscht with meat and vegetables, seasoned with aromatic homemade beet kvass. The dish has a deep color with a characteristic tartness and is served with sour cream and garlic.
- Prep
- 2880 min
- Cooking
- 90 min
- Total
- 2970 min
- Standard serving
- 887.3 g
Ingredients
Total 16- Pork brisket
83.33 g - Potato
33.33 g≈ 1/4 pcs - Beet
116.67 g≈ 1/2 pcs - Carrot
8.33 g - Onion
16.67 g≈ 3.5 clove - White cabbage
50 g≈ 1 slice - Tomato paste
8.33 g≈ 1.5 tsp - Beet kvass
42.5 ml≈ 3 tbsp - Vegetable oil
8.33 ml≈ 1.5 tsp - Black peppercorns
1.002 g≈ 1.5 pcs - Bay leaf
0.165 g≈ 1/3 pcs - Salt
to taste - Water
500 ml≈ 2 cup - Rye bread with seeds
8.33 g≈ 1/4 slice - Sugar
8.33 g≈ 2 tsp - Yeast
1.67 g≈ 1/2 tsp
Instructions
- 1
Step 1
Clean and wash the beets, cut into thin slices. Pour hot water so that it covers the beets, and cook until done.
- 2
Step 2
Drain the beet broth, add the remaining boiled water, yeast, sugar, and rye bread. Mix well and place in a dark warm place.
- 3
Step 3
In 1-2 days, the kvass will ferment. Strain it and use it for borscht.
- 4
Step 4
Peel and cut potatoes into julienne strips. Wash, peel and finely shred carrots. Mince onions and sauté them in vegetable oil together with carrots.
Peel the beets, cut them into thin matchsticks and fry in vegetable oil for 2–3 minutes. Add tomato paste and simmer for another 1–2 minutes. Shred the cabbage very finely.
- 5
Step 5
Cut the meat into portions, pour water over it and cook until done.
- 6
Step 6
Add the potatoes and cook for 5 minutes. Then add the sautéed vegetables, beet kvass and cabbage. Bring to a boil, simmer for 1–2 minutes and season to taste.
- 7
Step 7
Serve borscht with sour cream and mashed garlic.
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