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German Beet Borchst Recipe

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This recipe for German Beet Borchst, by , is from The Sherry Richards Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sherry Richards (Mary Farago)

Category:
Category:

Ingredients:  
Ingredients:  
Cook off beef bones for stock for at least 2 hours then strain.
Add: 1 bay leaf
1 tsp dry dill or couple sprigs of fresh dill
2 cups raw beets shredded or cubed or 2 cans beets
1 cup potatoes, cubed or shredded
1 cup carrots, sliced
2 cups cabbage, sliced small
1 onion, chopped salt and pepper to taste
1 28 oz can tomatoes or 2 cups raw tomatoes

Directions:
Directions:
Cook til all vegetables are tender. Take off heat. In a bowl put 1/2 cup sour cream. Add some of the soup juice to this. Add is slowly. Put it all back in the pot. When reheating soup do not boil as the cream will curdle. Freezes well except potatoes, so if you shred them that's better.

Personal Notes:
Personal Notes:
Mother Mary, the Queen of Boxing Day's Orphans Dinner. Each year she invited all of us who weren't with our families, had no families or just wanted to come. Mary was an incredible cook, her dinners were spectacular, with 5 different t types of pie and a few of her speciality dishes that she saved for Christmas.
Mary spent her life cooking. She cooked at some of the bars and restaurants that our gang frequented. If Mary was cooking and you made sure the waitress made a note that you wanted your order on purple bread she would make your dinner either a little bigger or special in some way. We all loved her and we will never ever forget her or her cooking. RIP Mary.

 

 

 

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