Ukrainian borscht is a classic beet soup recipe. Also popular in Russia, this soup has beets, potatoes, carrots, cabbage, ham and topped with sour cream.
Prep Time: 40 minutesminutes
Cook Time: 2 hourshours
Total Time: 2 hourshours40 minutesminutes
Servings: 8
Ingredients
1ham bone(1-2 pounds of beef ribs works well also)
15cupswater(more if needed)
2cupsdiced ham(or beef if using beef ribs)
6beets
3potatoes
3carrots
1/2cabbage
1onion, minced
2bay leaves
salt and pepper to taste
1 1/2cupssour cream
1/3cupfresh parsley
Instructions
Place ham bone and bay leaves in a soup pot with water. Bring the stock to a boil and let it cook for 1 hour.
While the stock is boiling, prepare the vegetables. Peel the beets and cut in long sticks, similar to french fries. Peel the potatoes and cut into 1/2 inch cubes. Peel the carrots and cut in 1/4 inch slices. Cut the cabbage in 1/4 inch strips.
After the stock has boiled for about 60-90 minutes, strain it to remove the bone and any other residue.
Bring the stock back to a boil and add the veggies, diced ham. Lower the heat so the soup is at a low boil and cook it for another 60-90 minutes.
Add salt and pepper to taste.
Serve with a dollop of sour cream and garnish with fresh parsley.
Alternatively, you can stir all the sour cream in the soup pot prior to serving.