GRANDMA ANNIE’S BORCHT

Posted by Carole-Anne on December 27, 2007

Healthy Recipes always recommends that you use the best organically grown beef that you can possibly find for obvious reasons.   Anti-biotics put in the cattles’ feed is the worst possible thing a for a human body.  So check out your local meat company and be certain your meat is organic.

Grandma Annie always used a beef bone for extra flavor; it is not that common but it did the trick.  My Dad always said, “A soup is not a soup unless it had a bay leave in it, and he was right. My Dad made the most incredible soups and stews when I was little.  So, I have carried the tradition on.

INGREDIENTS:

One beef bone

3/4 - 1 lb chopped, cubed beef (about 1 inch square) 

2 Bay leaves

1 cup chopped onion

2 cups chopped Savoy cabbage

1 cup diced potato

1 32 ounce can tomatoes

2 tbsp chopped fresh dill weed

1/2 cup white vinegar

 1 tsp sea salt

FOLLOW ME:

In a large Soup pot or a Crockery Pot, cover beef bone with water and add beef, 1 tsp sea salt and 2 broken bay leaves and boil until meat is tender.

Add 2 cups chopped cabbage (Healthy Recipes recommends using Savoy cabbage, as it has more leaves than core).

Add 1 cup chopped onion, 1 cup diced potato, one 32 ounce can of tomatoes, 2 tbsp fresh chopped dill weed.

Boil until vegetables are tender.  Add 1/2 cup vinegar to soup.

When ready to serve, add 1/2 can skim Pacific milk or light cream.  (This is optional).

Serve in soup bowls with a nice recipe of Baking Powder Biscuits (see under Biscuits in Healthy Recipes).

This Borcht Recipe is simply outstanding and has always been my favorite Grandma’s Healthy Recipe!

Recipe serves 8 people.