Friday, June 14, 2013

Easy Borscht

The classic Russian beet soup. A wonderfully delicious and easily prepared borscht recipe handed down from a 90-year-old man named Vincent. A rare chance to “make ‘em like they used to!”

  • 1 1/2 pounds new potatoes
  • 2 pounds country style pork ribs, chopped (optional)
  • 1/2 cup chopped onion
  • 6 cups water, divided
  • 2 (15 ounce) cans red beets, drained and chopped, juice reserved
  • 2 cups sour cream
  • 2 Tablespoons red wine vinegar
  • salt and pepper to taste
1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
2. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
3. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.


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