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Jessie's Ukrainian Borscht:
posted September 20, 2004
-3 large Beets
-pkt. Onion Soup (I make my own!!)
-3 large Potatoes (red ones are nice, leave the skins on, less work, more vitamins!)
-1/2 head green Cabbage
-2 large handfuls of Green Beans (optional)
-1 large cooking Onion
-2 large carrots (or a bunch of our small NEW field carrots!)
-1 heaping tablespoon Sea Salt
-2 tablespoons Vinegar
-1.5 Cups Tomato Juice ('tis the season, use our Roma's, make your own fresh juice!)
-2 Cups (tub) Sour Cream
-6 Slices Bacon (optional - but adds great flavour if you're into meat.)
Ben's mother stews all ingredients with a Ham bone, very tasty!
Chop or shred (I prefer shredding) beets and onions in a large soup pot. Just cover veggies with boiling water. Add onion soup mix & sea salt. Cook until beets are almost done. Add chopped or shredded potatoes & carrots and add more boiling water to cover veggies (you may not need more water, the point is to keep all veggies submerged in liquid) Cook until potatoes are almost done. Add chopped cabbage & beans. Cook until cabbage is cooked and all vegetables are soft. Now, take your pot off it's heat source. YOU'RE DONE COOKING THE SOUP! Add tomato juice and vinegar. Fry up your bacon and chop. Add bacon AND the grease (I know it's bad, but it's just soo good!) to your soup. In a separate bowl add sour cream and about 2 cups of beet broth from your soup pot and stir together. (If you attempt to put sour cream in with all the veggies and broth it curdles and doesn't turn out as nice.) Add sour cream and broth back into your pot and stir together. Your borscht is done! After it begins to cool, it will turn a beautiful 'pink' colour. (When I was a little girl I LOVED 'PINK' soup.)