Borsch

Name: Borsch
Ingredients: cold water; 1 1/2 lb. pork neck bones; 2 to 3 celery stalks, cut in half; 1 parsley root; 2 to 3 stalks parsley leaves; 1 large yellow onion, cut in half; 5 to 6 peppercorns; bay leaf; 1 large garlic clove; 23 oz. V-8 juice; 1 (16 oz.) jar pickled tiny whole beets

11 ingredients

10 steps

Ingredients

cold water
1 1/2 lb. pork neck bones
2 to 3 celery stalks, cut in half
1 parsley root
2 to 3 stalks parsley leaves
1 large yellow onion, cut in half
5 to 6 peppercorns
bay leaf
1 large garlic clove
23 oz. V-8 juice
1 (16 oz.) jar pickled tiny whole beets

Directions

1

You will need a 6-quart soup pot.
2

In a separate pot, wash neck bones.
3

Cover with cold water, bring to a boil, drain and wash soup pot.
4

Pour cold water to fill the pot 3/4 full.
5

Bring to a boil; skim off the foam until clean.
6

Add celery, carrots, parsley root and leaves, onion, bay leaf, peppercorns and garlic clove.
7

Simmer 2 hours.
8

Let cool and strain into other pot.
9

Pick off meat from bones and add to stock.
10

Refrigerate overnight. Skim off fat.