BELARUSIAN BORSHCH

Ingredients

• •2.5 l water
• •300 g ham bones
• •200 g beef
• •60 g sausages
• •2 beetroots
• •5 potatoes
• •1 carrot
• •1 onion
• •2 tblsps tomato paste
• •20 g pork fat
• •1 tblsp flour
• •2 tsps sugar
• •2 tsps 3% vinegar
• •4 tsps sour cream
• •1 parsley root
• •salt

Directions

1. 1Place chopped ham bones and beef in a saucepan of cold water and bring to a boil.
2. 2Froth with a skimmer and allow to simmer over a slow fire. Half an hour before stock is done add the salt, drop in cleaned and washed carrot, onion, parsley root. Strain the stock.
3. 3Pry the shredded carrot, parsley and onion in pork fat. Add tomato paste and keep over a slow fire for about ten minutes.
4. 4To the boiling stock add cubed potatoes, boiled shredded beetroot, onion and roots browned slightly, flour blended with some stock and cook until it is done.
5. 5Season the boršč with sugar and vinegar.
6. 6Cut boiled meet and sausages into chunks and add to the boršč