Czech Borsc recipe (Soup)


2/3 lb pork
2/3 lb lean beef
2   medium onions, chopped
¼ lb fattysalt pork
¼ lb bacon
1 tablespoon paprika
1   quart beef stock
1 cup celery, chopped
1 cup carrots, chopped
½ cups fresh parsley, chopped
¾ lb sauerkraut
2 tablespoons ketchup
½ cups heavy cream

Posted by Irene on Mar 8, 2008


Cut meat into small cubes.

Cut up fat salt pork and bacon and fry with onions until they are golden.

Add paprika and meat and fry, turning over constantly, for about 10 minutes.

Pour in beef stock and simmer gently for 30 minutes.

Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done (about 30-45 min).

Add ketchup.

Whip the cream, season with salt and float on top of each serving.

This recipe was downloaded from The permanent address of this recipe is

© 20072010 All rights reserved