Is there any better treat than taking a walk to the garden and hauling in all your fresh vegetables to make Ukrainian Borscht. When I was a young child, I can remember vividly, walking home from school, stepping into a kitchen filled with the aroma of dill. Right now it's August and it's feeling somewhat cool outside and it's time to bring back one of our traditional Borscht recipes. Borscht was always served with a loaf of fresh bread or buns. A few weeks ago I walked into Lovella's kitchen unexpectedly and she was about to serve her family soup and buns, just like my Mom did, in a big pot on the table and a pan of fresh buns.
Ukrainian Borscht
- 2 pounds soup bone with meat.
- 8 cups soup stock
- 3 Bay leaves
- 1 tbsp salt
- 4 cups beets
- 2 cups carrots diced.
- 2 cups cabbage shredded
- 2 cups potatoes diced
- 1 large onion, cut fine.
- 2 cups tomato juice
- Fresh handful of dill
- Cover soup bones with water and simmer for several hours until meat is tender.
- Add seasonings.
- Remove the bone and shred the meat and add it to the broth.
- Clean, wash, prepare and cut vegetables and add to broth.
- Cook till vegetables are tender.
- Add tomato juice
- Serve with sour cream and add fresh dill.
And we loved nothing more than dipping our bread into our soup. But that was only allowed when we did not have company. Were you allowed to do that?