Recipe by Sarah Chana
My mom is an old time Galicianer, from eastern Poland, who specializes in "heimish" food. My husband is from nearby Ukraine, and when we come to visit, my mother delights in spoiling him with the food he so misses and loves. This borshch is one of those classics. A warming soup, a hearty meal, a pot of love. It tastes even better the second day.
Top Review by Karishnikov
Excellent recipe! I especially like the use of the honey, that added a little something extra this borshch needed. I also put in about 4 large potatoes. Tastes just like mom used to make.
- 2 lbs beef, and bones
- 4 -5 large beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 1 large onion, sliced thin
- 1⁄4 head cabbage, cut into wedges
- 1 teaspoon citric acid (to taste) or 1 teaspoon lemon juice (to taste)
- 2 teaspoons salt (or to taste)
- brown sugar or white sugar or honey
- 4 garlic cloves, minced
Directions See How It's Made
- In a large soup pot, boil meat and bones in water. Remove the foam. Cook on a low boil or high simmer for about 1 hour.
- Add the beets, carrots, onions, cabbage to the soup. Add water if needed. Cook another 45 minutes, or more if you'd like.
- Add sour salt or lemon juice and salt, bring to a boil again, and simmer another hour.
- TASTE the soup. Add sugar/honey slowly, until it is the taste you like. It will take more than you think to get that wonderful sweet-sour taste. Cook another 30 minutes.
- Add the garlic, cook another 15 minutes.
- Eat with hearty bread.