Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 stock pot of water
3 chicken legs with back on
¼ lbs veal stew bone in )
¼ lbs veal stew boneless) or use about 6 pork ribs
Salt to taste (start with a tbsp)
1 medium onion diced
1 ½ cups carrots shredded or diced (as you like)
½ red pepper diced
½ green pepper diced
¾ or 1 small head cabbage sliced
Potatoes (approx. 4 or l lb.)
Bunch Dill and parsley
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Directions: |
Directions:Cook first five ingredients on medium heat until meat cooked about 1 ½ to 2 hours. Remove meat – when cool enough to handle chop into bite size pieces.
Add next ingredients to stock – bring to boil and boil for 1 minute.
Add potatoes diced (bite size pieces) and bunch fresh dill and parsley.
Cook potatoes til done, then add 1 medium tin Hunts Italian tomato sauce (approx. 540 ml) and one cup ketchup (option: can tomato soup instead of ketchup), pepper to taste and perhaps salt. Cook 5 minutes, remove dill and parsley….enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: Mom/Oma would plant the herbs..dill, summer savoury, parsley, in her garden then wrap them in bunches and freeze for use during the winter months.
Borscht was a staple soup when we were growing up and our families still love it!
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