'Omi's' Mennonite Borscht
Submitted by John H. on Tue, 05/20/2008 - 12:15
The best Borscht recipe ever!!!
6 liter, 24 cup pot.
1 kilo (2.2 pounds) cheap roast. Lean is good.
1 rack of back ribs.
4 or 5 good size beef bones.
large cooking onion. Quarter but leave skin on.
2 large carrots, quartered. Don't peel.
1 large bay leaf.
1 large stalk celery, quartered.
bunch of parsley stalks, no leaves.
1 green pepper quartered.
Fill pot 3/4's with water after the ingredients are in.
4 or 5 good size potatoes, cubed.
2 large carrots, chopped.
1 head of cabbage, the solid kind. Chopped fine.
1 small beet, peeled and diced. Just for fun, you can skip this part.
1/2 green pepper diced fine.
Table spoon of crushed chili's.
I medium cooking onion.
1 28 ounce can of diced tomatoes. My Mom, who is by the way Mennonite, prefers to use real tomatoes. She says they 'shmeck'.
1 can of tomato soup. (I prefer campbells because they make a good
Put all above 1st step ingredients in pot and cook for at least 3
hours, or until roast meat is falling apart.
Strain, setting aside the roast and stock only. You can keep the meat from the ribs, your choice. (This is not a cheap dish)!
Par boil potatoes. (Too much starch if you just add them).
Put stock back in pot. With your hands tear meat into bite size
chunks, add all of the second step ingredients, including potatoes and cook until cabbage is soft. Add a good sized bunch of parsley, tied together so you can remove it before serving. A large piece of dill. Don't leave the dill in too long, it will over power the flavor. I leave it in for about 15 minutes.
Add crushed chili's. Salt and pepper to taste.
In a large skillet saute onions until opaque. Add the tomatoes and tomato soup and half a tomato soup can of water. Heat till bubbling.
Add this to the Borscht and heat for a few minutes more. At this point I taste and add sugar if the acidity from the tomatoes is too much.
Serve and enjoy!