grandma's borscht (beet soup)

Name: Grandma's Borscht (Beet Soup)
Prep time: 1 h
Cook time: 2 h
Yield: 6
Cuisine: Hungarian
Ingredients: 6 - 8 large red beets; 1/2 pound(s) fresh pork neck bones or fresh pork ( i prefer the bones); 1 large onion quartered; 1 large bay leaf; 4 - 5 sprig(s) fresh parsley minced; 1 pinch(es) salt; 1 stalk(s) celery - whole; 2 - 3 quart(s) water; tablespoon(s) cider vinegar - to taste - 1 tbsp at a time for tartness ( i usually use 2-3 tbsp); ## CREAM ADDITIVE; 1/2 pint(s) sour cream; 2 tablespoon(s) flour; 1 large egg

(1 RATING)

56 Pinches 1 Photo

Linda Kauppinen

Greenwood, FL

Updated on Apr 19, 2013

This recipe hails from the Ukraine and is a soup my great grandmother passed down to my grandmother. Full of flavor to tantalize the taste buds. This is NOT your typical borscht recipe that tastes bland. It is also said that not everyone likes this soup. But I have not served this to anyone yet for the first time, that does not love it. The photo is not mine, but is a close representation as to what the soup will look like when finished. Usually not as creamy. Another note is that this soup is delicious hot or cold!!

Rate

This is not my picture, but it is very close to what the soup will look like. Usually not as creamy looking as this is.

prep time 1 Hr

cook time 2 Hr

method Stove Top

yield 6 - 8

Ingredients

6 - 8 large red beets
1/2 pound fresh pork neck bones or fresh pork ( i prefer the bones)
1 large onion quartered
1 large bay leaf
4 - 5 sprigs fresh parsley minced
1 pinch salt
1 stalk celery - whole
2 - 3 quarts water
tablespoon cider vinegar - to taste - 1 tbsp at a time for tartness ( i usually use 2-3 tbsp)
CREAM ADDITIVE
1/2 pint sour cream
2 tablespoons flour
1 large egg

How To Make grandma's borscht (beet soup)

Step 1

Peel and cut your beets into thin shoe strings. Add onion, bay leaf, pork neck bones, parsley, salt, celery stalk and beets into a stock pot with water. Simmer until beets are tender.

Step 2

Remove Stalk of Celery and bay leaf. Add cider vinegar a tablespoon at a time to the soup. VERY IMPORTANT! BE A TASTER! You need to taste the liquid for the tartness that you prefer, so be sure to only add a Tbsp at a time.
Step 3

In a bowl mix the sour cream, flour and egg. Beat together. Add a little of the hot soup to this mixture (about 1 cup) adding it little at a time and beat well each time. You do not want to curdle the mix.
Step 4

Turn heat down under the soup low enough as to no longer be boil at all. Add the cream mix in the bowl to the pot of soup VERY SLOWLY. BE CAREFUL that it DOES NOT boil and that you do not add it too quickly or else the mixture from the bowl will curdle.
Step 5

Serve hot garnished with a fresh sprig of curled parsley on top. ENJOY!
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