Borscht

Russian Beet Soup – Borscht (Malinowski Style)
This recipe is based in tradition & not like modern measures to the nearest 1/8th cup. So there are a few notes to help.

Boil ham bone until ham pieces easily separate from bone. It works well to save the ham bone from holiday dinners. Freeze as is or prepare your broth & freeze. Then just save it until beets and greens are in season. Cook, cool and remove the fat. Cut the ham into bite sized hunks and toss the bone. Having a bone with plenty of ham left is nice

Remove greens from the beets and save. Cook the beets in boiling water until tender (size of beets and time needed will differ) and are easy to peel. Peel the beets, cut into bite size pieces and cook in the ham water until soft.

Blanch the greens in boiling water. Blanch means just dip in boiling water until they wilt. Use the stems also. Cut the greens in pieces. These can be prepared ahead and frozen.

In judging how many beets to add, just remember you want a full-bodied soup. Something like six large beets with greens and meat from one or two ham bones to fill the large crock pot. Put beets, ham and broth to heat. When thoroughly warm, add greens. Just before serving add small amount of vinegar. Say about 1/4cup for a large crock-pot – to taste.

Finally have sour cream available to add to each bowl as served and make a beautiful hot pink color. (Also have more vinegar handy for those who want it a bit more tang). Soph always served it with a sweet rye bread, once again, “It’s how you like it.”