Ingredients:
Beef soup bones
2 lbs Short ribs
or other kind of beef
1 gallon water
1 tablespoon pickling spice
trim from the following vegetables
8 to 10 garlic cloves
1 large potato
1 onion
1/2 cup rice [an unusual variation; optional]
2 carrots, diced
2 beets, peeled and shredded
1turnip
1 parsnip
2 carrots
2 cups celery
1 / 2 cabbage, shredded
2 tablespoons caraway seed
1 pound (16 ounces can) tomatoes or 1 small can of tomato paste
sour cream
allspice or cinnamon
fresh dill
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6 Quart Cast Iron Enamel Covered Dutch Oven
with Self-Basting Lid (Teal)
Zelancio Cookware
printer friendly |
Instructions:
I brown the soup bones, short ribs with vegetable trimings, garlic cloves and the pickling spice.
Simmer the bones and vegetable trim in about 1 gallon of water. |
Simmer 3 to 4 hours then strain into a large bowl, soup pot or glass container.
Separate the beef , and toss the vegetable trim.
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When the beef cools separate from the bones and take any peeling left on the garlic. |
Chop the beef and garlic up. Put the broth in a soup pot and add the meat and garlic. |
Add the potatoes, onions and rice and
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Bring pot to a simmer and cook for 1 hour. |
Top with a dollop of cream, chopped dill and sprinkle allspice or cinnamon on top. |
Blend in 1 cup of sour cream if you want, by mixing it with a little of the soup and then
blend in with the rest of the soup. |
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Notes: Hungarians spell this borsch; while Russian spell it Borscht.
Germans seem to be divided depending on what source influenced them. I have yet to calculate a serving quantity for the above. It seems to disappear too quickly on a freezing, wintery night; just as in a sweltering, summer. Accordingly, serve hot or cold. |