Borscht with beetroot kvass

6 servings

90 minutes

Borscht with beet kvass is a true masterpiece of Russian cuisine that embodies vibrant flavors and folk traditions. Beet kvass adds a sweet-sour note to the soup, making it rich and refreshing. Historically, this recipe originated in peasant communities where kvass served not only as a drink but also as a base for many dishes. Rich meat broth, aromatic vegetables, and finely shredded cabbage make borscht hearty and warming. Serving it with sour cream and garlic enhances the depth of flavor by adding creaminess and spiciness. This borscht is not just a soup but a symbol of home comfort and hospitality that warms the soul and evokes memories of traditions. It can be served as a main dish, with kvass used not only in borscht but also as a refreshing drink.

Energy value per serving

• Calories: 667.3
• Proteins: 13.6g
• Fats: 53.1g
• Carbohydrates: 36.2g

Ingredients

• Pork belly: 500 g
• Potato: 200 g
• Beet: 700 g
• Carrot: 50 g
• Onion: 100 g
• White cabbage: 300 g
• Tomato paste: 50 g
• Beetroot kvass: 1 glass
• Vegetable oil: 50 ml
• Black peppercorns: 10 pc
• Bay leaf: 2 pc
• Salt: to taste
• Water: 3 l
• Rye bread: 50 g
• Sugar: 50 g
• Fresh yeast: 10 g

Cooking steps

1. To prepare beet kvass, slice the peeled and washed beets thinly, cover them with hot water, and boil until cooked.

   Required ingredients:

   • Beet: 700 g
   • Water: 3 l

2. Drain the beet broth, add the remaining boiled water, yeast, sugar, and rye bread, mix, and place in a dark warm place.

   Required ingredients:

   • Water: 3 l
   • Rye bread: 50 g
   • Sugar: 50 g
   • Fresh yeast: 10 g

3. In 1-2 days, the kvass will ferment. It needs to be strained and used for borscht or drinking.

4. Peel the potatoes and cut them into strips. Wash the carrots, peel them, and chop finely. Chop the onion and sauté it in vegetable oil with the carrots. Peel the beetroot, cut it into thin strips, and fry in vegetable oil for 2-3 minutes, then add tomato paste and simmer for another 1-2 minutes. Shred the cabbage very finely.

   Required ingredients:

   • Potato: 200 g
   • Carrot: 50 g
   • Onion: 100 g
   • White cabbage: 300 g
   • Tomato paste: 50 g
   • Vegetable oil: 50 ml

5. Cut the meat into portion-sized pieces, cover with water, and boil until cooked.

   Required ingredients:

   • Pork belly: 500 g
   • Water: 3 l

6. Then add the potatoes, cook for 5 minutes, add the sautéed vegetables, beet kvass, and cabbage, bring to a boil and simmer for 1-2 minutes, add salt.

   Required ingredients:

   • Potato: 200 g
   • Carrot: 50 g
   • Onion: 100 g
   • White cabbage: 300 g
   • Tomato paste: 50 g
   • Beetroot kvass: 1 glass
   • Salt:  to taste

7. Serve with sour cream and crushed garlic.

   Required ingredients:

   • Salt:  to taste
   • Sugar: 50 g
   • Fresh yeast: 10 g