Monday, December 21, 2015

Soup of the Day... Ukrainian Borscht

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Ukrainian Borscht

Found on housewifeintown via Canning Recipes Only

NOTE: For Canning or Freezing. If you want to can this, do not add the sour cream. You can add that when you are ready to eat—about 1/4 cup per quart of soup. Serve with dark rye bread. 


4–5 pounds smoked pork shoulder or smoked butt 

4–6 carrots, peeled and chopped 

2 medium onions, chopped 

4 parsnips, peeled and chopped 

4 celery stalks, chopped 

3 bay leaves 

water to cover 

½ medium head of cabbage, finely shredded 

3–4 pounds beets, peeled and cut into small pieces 

1 whole head of garlic, peeled and chopped 

½ teaspoon sour salt or 2 tablespoons red wine vinegar 

1 teaspoon salt 

½ teaspoon caraway seeds 

½ teaspoon black pepper 

1 cup sour cream (If canning do not add) 

In a large stockpot, place smoked shoulder or smoked butt, carrots, onions, parsnips, celery, and bay leaves; cover with water. Bring to a boil; turn heat down and cook 1 ½ hours, until meat is fork-tender. Remove meat; discard bay leaves. Add remaining ingredients to broth, except sour cream, and cook another hour, until all vegetables are fork-tender. Remove from heat; let cool, about 45 minutes to 1 hour. 

Meanwhile, if using butt, remove meat from bones; set aside. If using smoked pork shoulder, debone it. Cut meat into bite-sized pieces with the least amount of fat on them. Add meat back to stockpot. 

If freezing, in a small bowl, add 1 cup sour cream to 2 cups of the soup liquid; whisk until well blended. Pour blended liquid back into soup. Cool and freeze. 

If canning, turn heat back on and simmer until soup is hot. Ladle meat and veggies into sterilized jars. Fill with hot liquid, leaving 1" headspace. Process at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts.

Tomorrow's Soup of the Day... Ukrainian Cabbage Soup

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