Borsch (40-50 min)

Ingridients:



1/4 pound pork, diced
1 large onion, sliced
2 carrots (about 1/2 pound), peeled and shredded
2 beet roots (about 1/2 pound), peeled and shredded
3 potatoes (about 1/2 pound), peeled and shredded
1/2 head cabbage (about 1/2 pound), thinly sliced
2 quarts water
1 can (8 ounces) whole tomatoes, grated without skin (puree)
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream



Cooking:


1. Fry salt pork until golden in a saucepan. Add onion. Fry until onion is transparent.
2. Add water, carrots, beets, cabbage, salt, pepper and potatoes. Cook until carrots are tender; about 30 minutes.
3. Add tomatoes, mix. Cook over medium heat 5 minutes.
4. To serve, spoon a small amount of cream into each bowl.

Ladle hot soup into bowl and stir to blend with the cream. Borsch can also be made without meat, with mushrooms or beans. Pampushki or the tiny garlic buns are often served with borsch.