Recipe by Dana Modzeleski
"Great borscht, given to me by my 90yr old father-in-law, Vincent."
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1 1/2 pounds
country style pork ribs, chopped
2 (15 ounce) cans
red beets, drained and chopped, juice reserved
red wine vinegar
salt and pepper to taste
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth.
I added some fresh thinly sliced cabbage towards the end of the cooking process or if you are adventurous add sauerkraut it gives it a lot of good flavor. Additionally there is no need to cook in 2 separate pots. I just cooked the meat first (strain the water, skim the fat) then add the potatoes and rest of the veggies. I only used 3 medium potatoes. For additional flavor I added beef base (i use organic). You HAVE to eat borsh with sour cream, it brings out the flavor. I grew up eating borsh and now I make it at least once a month.
I love borscht, I am originally from Ukraine where borscht is all you eat!
you have to enjoy the flavor of beets, but this is an outstanding dish.
This was a very good soup. My grandson, who lived in Ukraine as a young child, loved it. My suggestions: using vegetable broth in place of the water and including 2 cups of grated cabbage when adding the beets to the meat and broth. I really appreciated the simplicity of using canned beets in this recipe.
Not like my Russin mother used to make at home with veal on the bone, but very close...
Nice simple recipe. I added dill for authentic flavor an used precooked roast to me it in an hour. Wish I'd found this ages ago!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 298
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