Borsch

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Total Time
3hrs 45mins
Prep
45 mins
Cook
3 hrs

I got this from one of my older cookbooks, "Woman's Day Encyclopedia of Cookery", and adapted it to suit our needs. This is great, if you like beets! I love beets, and kids love this too because of the hot dog octupus and color. This soup can be a full meal with some hearty bread. I like to serve my Swedish Rye bread with it (Swedish Rye Bread)

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Ingredients

Nutrition

Directions

  1. In large pot, brown meat in butter, then remove and set aside.
  2. Saute the onions (using more butter, if needed), the set aside with the meat.
  3. Make a paste of remaining butter and flour and add water as needed, save this for thickening at the end.
  4. Return meat to pot, add smoked pork and water.
  5. Bring to a boil then simmer.
  6. Add bay leaf, peppercorns, garlic, beet greens, carrot, celery, and parsley.
  7. Cover and simmer for 2 hours.
  8. Peel and grate one of the beets into 1/4 cup water and set aside to make the lovely color.
  9. Scrub and cook the other 7 beets in a separate pan, and when done set aside to cool.
  10. Add tomatoes, beans, cabbage, potatoes, vinegar and sugar and simmer (another hour of cooking total).
  11. Peel and dice beets and add to soup.
  12. Add thickening to soup.
  13. During last 15 minutes of cooking, add grated beets and juice (and franks).
  14. Cut the frankfurters in half lengthwise, leaving about an inch uncut. Cut the strips in half lengthwise. Cut the 2 strips in half, then cut each of these 4 strips in half. The frankfurter will be an inch of solid meat with 8 strips attached. When cooked, the strips curl, and resemble an octopus. Children love this!
  15. Serve with sour cream.