Borscht Soup

Special foods can have so many hidden memories and links to special feelings. Last year we had the privilege to host a young man at our home for the weekend. He is originally from Ukraine and when I asked if there was any special food he would like he immediately said Borscht. We had to do a little online research to find a recipe, but then it was a treat to make something that helped him feel at "home." I am quite sure my Borscht cooking skills were not up to those of Ivan's Mom, but still he was very appreciative. Here is the recipe for this hearty, nutritious and delicious soup. Enjoy!

Borscht is a soup of Ukrainian origin, prepared in several countries of Eastern Europe. It traditionally contains beets, which gives it its characteristic burgundy red color.

• ½ lb beef shank with bone; cut meat into pieces

• ½ lb pork shank with bone; cut meat into pieces

• 8 cups water

• 2 bay leaves

• 1 ½ cup carrots grated

• 2 cups potatoes diced

• 2 cup cabbage grated

• 2 tablespoons finely chopped dill

• 2 tablespoons chopped parsley

• 2 tablespoons vegetable oil

• ¼ to ½ cup onion grated

• 1 clove garlic crushed

• 1 cup raw beet grated

• 2 teaspoons tomato paste

• 1 tablespoon sugar

• 1 lemon freshly squeezed (or 6 tablespoons of vinegar)

• 2 Tbsp butter

• 3 Tbsp flour

• Sour cream

• Salt – start with ½ tsp and add to taste

• Pepper – start with ½ tsp and add to taste

In a large pot add water. meats, bone, and bay leaves. Bring to boil and then lower temperature to simmer – cook for 20 minutes. Then lower the heat further and cook over low heat for 1 hour, skimming off any foam that could eventually form. Add the carrots and potatoes and cabbage to the pot. Season with salt and pepper, 1 Tbsp. parsley and 1 Tbsp. dill. Cover and cook over low to medium heat for 30 minutes or longer.

In a saucepan heat the vegetable oil, add the onion and garlic and sauté for 2 minutes until the onion is translucent. Add the grated beet, mix, and sauté for 2 additional minutes. Add this mixture to the pot.

Stir together the tomato paste, sugar, and lemon juice (or vinegar) and add to the pot. Remove any bones at this time.

In a separate container melt the butter, whisk in flour, add ½ cup sour cream and mix well. Take some (about 1 cup) of the broth from the hot soup and stir into this mixture until smooth. Then add this mixture back into the soup and continue cooking 10 or so minutes over low heat, stirring occasionally. Remove from heat and let stand for 10+ minutes.

Serve with a garnish of sour cream, dill, and parsley.