A little while ago I posted a recipe for my Mom’s borscht. While this is a great soup recipe, I recently found out it’s not actually her recipe. Oops! So this is really my mom’s borscht recipe; it’s on the same page of The Mennonite Treasury of Recipes, the bible of Mennonite cooking. The real difference is that this one has a can of tomato soup; not very old-world traditional, but it’s the yummy soup I grew up with. A lot of people think borscht has beets, but the beetless version is part of the Mennonite culinary tradition.
My mom makes a few changes when she cooks it: she doesn’t always use potatoes, and she usually adds some carrots. As well, she doesn’t use cream, but adds yogurt while serving.
It is best to make the broth a day ahead of time so it can cool, and the fat can be removed.
What you need:
2 lbs of beef meat and bones (or a combination of beef and chicken)
1 large onion, chopped
1 small head cabbage
3 carrots, chopped
a few tablespoons of fresh dill
1 can tomato soup (I used Campbell’s)
salt to taste
plain yogurt for serving
What you do:
1. To make the broth, cover the bones and meat with cold water and bring to a low simmer. Simmer for 2 to 3 hours. Strain the broth and let it cool. Remove the meat and pull it into bite-sized pieces. Put the meat and broth in the fridge until you are ready to use it.
2. Remove the cold fat from the top of the broth and discard it. Pour the broth into a large pot and bring it to a low boil.
3. Add the chopped onions, meat, cabbage, carrots and dill and let it summer until the vegetables are tender.
4. Add the tomato soup and let it heat, then add salt to taste.
5. Serve with a dollop of yogurt.
This soup freezes well, and makes a big batch for leftovers or for sharing.