Worldly Recipes: Omas Borscht
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Sunday February 22, 2009
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My ancestors lived in Eastern Europe for many generations (although my family is quick to remind that we are of western European stock). Growing up, the dinner table was always filled with hearty soups and breads, various pickled things (yes, we didn't always know what they were), and every kind of potato dish imaginable.To this day, a hearty winter stew is my ultimate comfort food - and none better than my grandma's borscht. It's the best of all worlds, inexpensive to make, covers the four food groups, is reasonably low in fat and salt, plus plenty of roughage. It tastes best the day after cooking and so easy to make you might say it's idiot-proof. Without any further ado....
Oma's Borscht
3 lb. boned fatty meat (my grandma prefers beef short ribs)
Simmer in a large pot with just enough water to cover until the meat is tender. Set meat aside, then strain the broth through a paper towel-lined colander. Return the broth to the pot and add the following veggies:
3½ c. chopped cabbage (roughly one small head or half a large one)
½ c. cubed carrots
3 c. cubed potatoes
2/3 c. diced onion
1 sm. red beet (opt.) - and let me just say, opt out
1/3 c. diced celery
Simmer the veggies gently for 5-10 minutes. Then add:
1 Tbsp. salt
2 bay leaves
¼ inch piece chili pepper (or chili flakes to taste)
7-8 oz. tin tomato sauce
1 bunch fresh whole dill (and don't substitute with dried; it just doesn't cut it)
1 bunch fresh whole parsley
Simmer for 10 minutes or until veggies are cooked. Remove herbs, season to taste with fresh ground pepper. Return the meat to the soup (sliced if you like), heat through and serve with a dollop of sour cream and a crusty bread. This recipe makes 10 to 12 dinner-sized servings.
by Claire Rahn
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