Ukrainian Borscht
- 2 pounds soup bone with meat.
- 8 cups soup stock
- 3 Bay leaves
- 1 tbsp salt
- 4 cups beets
- 2 cups carrots diced.
- 2 cups cabbage shredded
- 2 cups potatoes diced
- 1 large onion, cut fine.
- 2 cups tomato juice
- Fresh handful of dill
- Cover soup bones with water and simmer for several hours until meat is tender.
- Add seasonings.
- Remove the bone and shred the meat and add it to the broth.
- Clean, wash, prepare and cut vegetables and add to broth.
- Cook till vegetables are tender.
- Add tomato juice
- Serve with sour cream and add fresh dill.
And we loved nothing more than dipping our bread into our soup. But that was only allowed when we did not have company. Were you allowed to do that?
I so miss not having my garden this year (we were away during plantain' time this year). All the more reason to visit our farmer's market this weekend! That soup looks soooo delish! Oh, and the fresh rolls - yum.
ReplyDeleteExcept right now it's really hot outside....you can tell this was posted earlier this week. Farmer markets are great also. I love them.
DeleteNothing says Borscht like fresh dill. I was taught to make Borsht by a Doukhoubour from the Kootenays of BC, so there is no meat in it. Theirs is a very complicated recipe but so worth it.
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