Old Fashioned Ukrainian Borscht

This borscht is cooked in a clay pottery, so select a good deep clay pot beforehand.
Cut beetroot, carrots, parsley roots, parsnip, leeks and yellow onion in small cubes; cut fresh green cabbages into 1 inch squares. Cut meat and bacon into bite sized pieces and place everything into a clay pot. Cover with water and beetroot brew, add peppercorns and bring to a boil. Reduce the heat to low and let it all simmer for 2 hours.
Shred the remaining beetroot and squeeze its juices into a bowl.
Skim off the fat from the surface of the borscht. Add flour mixed with sour cream and beetroot juice. Add salt if needed and keep cooking for 5 more minutes.
Sprinkle with chopped parsley and dill and turn the heat off. Let stand for 30 minutes covered before serving.

You will need:

For borscht:

• Water – 5 cups
• Beetroot brew – 3 cups
• Brisket – 16 oz
• Bacon – 6 oz
• Beetroot – 7 oz
• Fresh green cabbage – 14 oz
• 1 carrot
• 1 parsley root
• 1 parsnip
• 1 leek stalk
• 1 yellow onion
• All-purpose flour – 1 tablespoon
• Sour cream – ½ cup
• Beetroot for juicing – 5 oz
• 5-6 peppercorns
• Chopped parsley – 2 tablespoons
• Chopped dill – 2 tablespoons
• Salt – to taste

This borscht is also known as: Ukrainian Borscht
 

How to make beetroot brew