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1
Cover the meat with the cold water.
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2
Add the salt, and bring slowly to the boiling point, then skim.
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3
Cover and simmer for 1 1/2 hours.
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4
Add the onion and beets; cook 10 to 15 minutes or until the beets are almost done. If young beets are used, cook them together with the other vegetables.
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5
Add the carrot, potato, celery, and string beans; continue cooking for about 10 minutes.
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6
When cooked white beans are used, they should be added after the cabbage is cooked to retain their white color.
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7
Finally put in the cabbage and cook until it is tender. Do not overcook.
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8
Stir in the tomatoes or tomato juice and the crushed garlic, if it is used.
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9
Blend the flour with 3 tablespoons of cold water, spoon into it some soup liquid, and then stir into the borsch. If a thickened borsch is not desired, omit the flour.
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10
Add a small quantity of the beet kvas or lemon juice or any other mild acid commonly used in borsch, taking care not to use too much. A good borsch should be pleasantly tart but not sour.
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11
Season to taste with salt and pepper, and bring to the boiling point.
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12
Flavor it with the chopped dill.
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13
When ready to serve, add some thick sour cream or rich sweet cream. The amount of cream will depend on personal taste. It may also be served without cream. Some prefer to put the cream into each serving. This is the custom in central Ukraine.
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14
When the borsch is to be reheated the next day, do not add any cream.
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15
It tastes better when the cream is added just before serving.
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16
Traditional Ukrainian Cookery.
