I have an old Mennonite cookbook from my mother’s collection that I use quite a bit. If you’ve never tried a good, old fashioned borscht, then you have been missing out on one of the best meals in a bowl there is.
This recipe is a compilation of several traditional Mennonite recipes. The nice thing about borscht is that you can change it around to suit what you have on hand, and it always works out.
- 2 quarts water
- 2 lbs soup bone (pork preferred). I just use a pork butt steak.
Slow cook over night. Remove bones, cool, remove fat. I take out the steak, remove the fat, chop up the meat fine, and put back into the stock. Or just skip this whole section and just add a half lb or so of extra lean ground beef to a couple of boxes of fat-free beef broth into your slow cooker.
Into the de-fatted stock, add:
- 5-6 nice sized beets, pealed and sliced into thin strips
- 2 carrots, diced
- ½ medium green cabbage, sliced and chopped
- 2 medium potatoes, cubed
- 1 medium onion, chopped fine
- 1 can diced tomatoes, undrained
- A handful or so of dried beans (optional)
- 1 bay leaf
- A sprig of dill
- Some chopped fresh parsley
- 1 tsp salt
- 1 ½ tsp allspice
Slow cook it all for 8 hours on low heat setting. Add more water if it needs it. Serve with a dollop of fat-free sour cream.