Borscht
Prep: 15 min. Cook: 35 min.
Ingredients
Mangalitsa pork and/or bones
2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Sour cream, optional
Directions
Fill a pan with water enough to cover the meat and/or bones. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Skim dirty frothy stuff.
In large soup pot, add 2 T oil and saute the beets about 8 minutes until soft, stir occasionally. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
When potatoes and carrots have reached desired softness, add 2 bay leaves, 2-3 T vinegar, 1 tsp salt, ½ tsp black pepper, 1 minced garlic clove, and 2 Tbsp chopped dill (or 1 Tbsp dried, to taste).
Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream if desired. Yield: 8 servings (2 quarts).