Borscht
Fill
a soup pot with about 8 or 10 cups of water.
Add one piece of pork with a bone in it (any cut is okay, it is just for
flavor), a celery stalk or two, a couple chunks of onion, a couple bay leaves,
salt and pepper. Boil for a while to
create a base for the borscht. Take all
pieces out, reserving only the liquid.
At
the same time, in a separate pan, boil about 6 beets (skins on, stalks cut off)
until fork tender but not soft. Remove
from water and cool.
When
cool, remove skin from beets. Grate
beets into hash-brown kind of pieces.
Return grated beets to reserved water from above. Bring to boil on stove and simmer. Season with salt, pepper and vinegar to
taste. Serve over a mound of mashed potatoes in a bowl. Just before serving, add a dollop of sour cream and throw a sprig of dill frond on top.
NOTE**
- This was the Christmas eve traditional meal for my husband's German maternal
grandparents. I have no idea if above measurements are exact or not, I have
just learned to make it from watching and it goes something like that
above. I do sometimes take some of the
pork, which shreds easily because it is boiled very tender, and add it back to
the soup for a little flavor, but if you want to go meatless, which I think is
the traditional German/Polish way, you obviously wouldn’t do this!
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