Bortsch

There are a very great number of recipes of Russian, Ukrainian, and Polish origin for this delicious soup. The more elaborate ones contain both beef and duck stock and the meat is finely sliced and served in the soup. Others are based on kvass, which is a sour alcoholic liquid obtained from beetroots soaked in warm water and fermented by the addition of rye bread. A very good bortsch can be made with stock from beef bones alone, the recipe for which is given here. Bortsch</