Ingredients Edit

Directions Edit

  1. Place chopped ham bones and beef in a saucepan of cold water and bring to a boil.
  2. Froth with a skimmer and allow to simmer over a slow fire.
  3. Half an hour before stock is done add the salt, drop in cleaned and washed carrot, onion, parsley root.
  4. Strain the stock.
  5. Pry the shredded carrot, parsley and onion in pork fat.
  6. Add tomato paste and keep over a slow fire for about ten minutes.
  7. To 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.
  8. Season the boršc with sugar and vinegar.
  9. Cut boiled meet and sausages into chunks and add to the boršc.

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