Ukranian Borscht Soup

Description

• 1 carrot, in all.
• 1 parsley root, in all.
• 2 ounces celery root, in all.
• 1 teaspoon salt plus additional salt to taste.
• 3 medium beets.
• 1 tablespoon unsalted butter.
• 3 tomatoes.
• 2 potatoes.
• 1/3 head cabbage.
• 1/2 teaspoon freshly ground black pepper.
• 2 tablespoons tomato paste.
• 1/4 pound boiled Ham, cut into 1/2-inch dice.
• 3 cloves garlic, crushed in a garlic press or finely chopped.
• 6 teaspoons sour cream.

Directions

• Halve the tomatoes and grate on a coarse grater so that the peel is left in your hand and can be discarded.
• Peel the potatoes and cut each into 6 cubes.
• Remove the core from the cabbage and cut the leaves into 1-inch squares.
• Bring the meat stock to a boil, add the potatoes and black pepper, and simmer for ten minutes.
• Add the cabbage and cook for 10 minutes more.
• Add the sauted vegetables, beets, tomatoes, tomato paste, and simmer for 5 minutes.
• Add the Ham, cooked beans, and Mushrooms, and simmer for 5 minutes more.
• Remove from the heat.
• While the vegetables are cooking, cut the meat into 1-inch cubes.
• Add the meat, parsley, dill, and garlic to the soup.
• While adding the meat, chop up more carrots and place into the soup.
• Leave to stand for 5 mins.

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