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Borsch

1/2 lb Stewing beef
1/2 lb Stewing lamb
1 qt Cold water
1 ts Salt
ds Pepper
1 ts Meat condiment sauce
2 sl Salt pork; dice fine
1 Carrot; diced
1 Onion; diced
1 1/2 c Raw beets; peeled; dice fine
1 c Cabbage; shredded
2 lg Potatoes; peeled and diced
1 c Canned tomatoes
2 c Boiling water
1 tb Butter or margarine
1 tb Flour
1 c Rye bread crumbs
3/4 c Sour cream
2 tb Parsley; minced


Cut beef and lamb in half-inch cubes. Place in pressure cooker. Add cold water, salt, pepper, meat sauce and pork. Pressure cook at 15 lbs. pressure for 14 minutes. Reduce pressure and open cooker. Add all vegetables and pressure cook again 5 minutes. Reduce pressure, add canned tomatoes and boiling water. Blend butter and flour together smoothly and add to soup mixture. Bring to a boil and add rye bread crumbs. Serve in soup bowl with spoonful of sour cream on each portion. Sprinkle with parsley.





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