My Godmother Kay Panchysyk was a real old-fashioned Baba. She taught my Nana and Mom to make borscht the old fashioned way – using LEFTOVERS.
Nowadays, it’s my late summer go-to for a hearty, tasty soup that I can freeze and use all winter when we need a belly warming taste of the old days.
- Ham bone (after the meat has been cleaned off it)
- 8 beet roots
- 4 parsnips chunked
- 8 large carrots sliced
- 6 stems celery sliced
- 4 large yellow onions chopped
- 12 cloves whole fresh garlic
- 1 medium head white cabbage diced
- 2 tbsp. caraway seeds
- 1/2 cup fresh dill weed
- sour cream
Simmer ham bone in 2 liters of fresh water in a large thick bottom dutch oven until very tender and the meat falls off the bones. Remove the ham and clean all the meat off the bones, put the stock into a 6 litre stock pot and simmer while preparing the vegetables.
Simmer beets in 2 liters of lightly salted water until skins get soft, then pinch off the skins and discard them. Slice the beets into 1/2″ chunks a and return them to the stock pot with the water you have reserved.
Peel carrots and parsnips, shred cabbage celery, onions. Slice all the vegetables into neat 1/2″ chunks and place them into the stock pot with the beets.
Place all vegetables in the stock pot and bring to a light boil, then reduce heat and simmer for 3hours. Add meat from the ham and continue to simmer until all the vegetables are tender.
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