Borscht (Beet Soup)
Ingredients4 Averaged Sized Beets
1 Big Onion - keep whole or cut in big chunks
3 Beef Bouillon Cubes or 6 Cups Beef Broth
Dill, Salt & Pepper
Splash of Vinegar (optional)
1 Pint of Sour Cream
If you want meat in the soup:
Fry chunks of pork (ribs or butt roast, not chops - too dry) in pan until brown
InstructionsPeel beets before or after cooking. (Mom peels hers after cooking.)
Boil whole beets, pork chunks and onion chunks (you can leave the onion whole) in 6 cups of water with the beef bouillon OR broth. Should be enough to cover the beets, etc. When the vegetables are soft (hour or so), remove from broth. Peel the beets (will be very easy to do). Cut or shred the cooked beets and put back in stock. Then squeeze the onion or push it through a sieve and add to the stock. Add dill - teaspoon or more, and salt & pepper to taste.
Cook 20-25 minutes.
Have sour cream in bowl - add a small amount (1/4 cup) hot soup very slowly to the sour cream. (If you put the sour cream into the hot soup it will curdle.) Add vinegar (mom does, I don't)
Heat and Eat - or eat cold.
From Aunt Punky (Helen Sherban Abrahamowicz Burke) recipe date: 1940