Borsch ( Beetroot Soup )

Ingredients:

1/4 pound salt pork, diced

1 large leek, thinly sliced

1 medium onion, sliced

1 celery or parsley root (about 6 ounces), peeled and cut in thin strips

3 beet (about 1/2 pound), peeled and shredded

1/2 head cabbage (about 1/2 pound), thinly sliced

2 quarts water

1 1/2 pounds cooked meat such as kielbasa (Polish sausage), ham, beef, or pork, diced

1 can (8 ounces) whole tomatoes

2 tb flour1 ts salt

1/2 ts pepper

1 1/2 ts lemon juice or vinegar

1 c whipping cream or dairy sour cream horseradish (optional)

Fry salt pork until golden in a 5-quart kettle. Add leek and onion. Fry until onion is transparent. Add celery root, beets, cabbage, water, and meat. Cook until celery root is crisp tender; about 25 minutes. Add tomatoes and kvas, mix. Cook over medium heat for 30 minutes. Make a smooth paste of butter and flour; stir into the simmering soup. Cook and stir until soup thickens. Add salt, pepper, and lemon juice; mix. To serve, spoon a small amount of cream and horseradish into each bowl. Ladle hot soup into bowl and stir to blend with the cream and horseradish.