OLD AMISH BORSCHT
There are as many recipes for borscht as there are ways to spell it. This basic recipe makes a very satisfying root vegetable soup, good any time of the year, but it is pure comfort food in the winter. A true borscht has the trinity of beets, cabbage, and potatoes, but it lends itself well to improvisation: use more or less of an ingredient, add different vegetables, try different spices, use a food processor to cut the vegies into tiny bits or leave them larger. You can substitute some or all of the water with chicken or beef broth. This soup has a nice aroma of dill weed, but if you want a very strong dill flavor, try adding some dill seed. Lean beef is good, but you can add or substitute kielbasa. Serve hot or cold. Refrigerates and freezes well. Serve with a dollop of sour cream, and a fresh baguette. Adapted from Old Amish Recipes by Bear Wallow Books (1992).
Provided by Cooking Beast
Categories Clear Soup
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Cut meat into 1.5-inch cubes.
- Place meat in large stock pot, pour in enough water to cover, cover pot with lid, and bring to the boil. Once boiling, reduce heat to simmer, lid on, until meat is tender, perhaps 45-60 minutes.
- While meat is cooking, chop vegetables and place into large mixing bowl(s). Note: beets can stain your hands and clothing, so be careful.
- When the meat is tender, remove bone and spoon off any grease or marrow with ladle.
- Add vegetables and spices.
- Add enough liquid (water or broth) to total 12 cups, including what you cooked the meat inches.
- Cover pot and bring to the boil. Once boiling, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are soft but not mushy.
- Adjust seasonings if necessary.
- Add a dollop of sour cream to each bowl when serving.
Nutrition Facts : Calories 117.8, Fat 4.9, SaturatedFat 2.5, Cholesterol 34.7, Sodium 364.9, Carbohydrate 8.6, Fiber 1.6, Sugar 3.8, Protein 10.7
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