Ingredients: |
Ingredients: 4 medium to large sized beets, peeled and diced
2 or 3 carrots, diced
1 large onion, chopped
1 or 2 large potatoes, diced
½ medium sized cabbage, chopped
2 or 3 diced celery stalks
1 can (360 mL) canned diced tomatoes
1 or 2 Tbsp (15 mL) fresh or frozen dill
2 Tbsp (30 mL) white vinegar or fresh squeezed lemon
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Directions: |
Directions:In a dutch oven or large stock pot – cover pork or beef soup bones with water, add salt and pepper and onions, if you like, and boil to make the stock. You can also use leftover pork ribs or pork roast. Boil your beets, peel them and cut them into bite-sized chunks. Put them off to the side until 20 mins before you’re ready to serve the soup.
1. Optional: remove any bones and strain your stock and add back the meat from the bones. You don’t have to do this, especially if you’re using diced left-over roast or pork chops, but if you don’t want the bones in your soup, now is when you take them out.
2. Add vegetables, tomatoes, vinegar or lemon juice, dill and seasonings to taste & simmer for 45 minutes or you can leave it on the stove for an hour or 2 without any problem.
3. Just about 20 minutes before serving, add the beets & cook until beets are tender.
4. Add sour cream and/or saurkraut to taste.
NOTE: Leaving the beets out until last will help to keep the other vegetable from becoming red and will keep the beet from bleeding out and becoming pale. You can put them in right at the start with the other veggies if you want, and it does not compromise the taste. Also, you can leave this soup to cook all day, works great in a crock pot, just have adjust the amount of stock and veggies.
Optional veggies could include green & yellow beans, kernel corn, parsnip or turnip, the possibilities are endless.
Works great as the starter for Ukrainian dinner with perogies, sausage, cabbage rolls, boiled wheat & honey, poppyseed rolls, and whatever other delicacies you wish to add. |
This recipe for Grandma Simon’s Borscht is from