Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.
For the Stock:
1 Chuck Roast (with bone would be good)
1-3 celery stalks with leaves
2 bay leaves
Salt to taste
In a big stock pot, cover chuck roast with good water. Add all the stock ingredients and bring to boil. Lower heat to simmer. Simmer until roast is fork tender. Strain the stock. Reserve the roast.
1 head of cabbage shredded (green is what we use)
1-3 carrots grated
1-2 onions diced
1 bell pepper diced
2-3 stalks of celery diced
(saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
2-3 potatoes diced
2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
1 can tomato sauce
1/2-small bunch of dill (to taste)
1 handful of chopped italian parsley
salt and pepper to taste
optional – 1 can of Garbonzo beans
option #2 – add a small jalapeno diced to the saute group above.
Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.
The Borsch is ready now.
My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. 🙂 My mother mashes most of the potatoes to thicken up the soup a bit.
You can bake the chuck roast with a little of the stock, salt, pepper, and sauteeed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids last night.