Mary's Borscht

Name: Mary's Borscht
Ingredients: 125 g bacon, sliced into thin strips; 2 small yellow onions, halved & sliced; 12 celery root, in large chunks; 12 cabbage, shredded; 3 carrots, scrubbed, in large chunks; 5 -6 medium fresh beets, topped & scrubbed; 2 bay leaves; 10 peppercorns; 2 tablespoons vegetable stock powder; 5 cups water; 2 tablespoons vinegar; 1 tablespoon lemon juice; 150 g sour cream

13 ingredients

11 steps

Ingredients

125 g bacon, sliced into thin strips
2 small yellow onions, halved & sliced
12 celery root, in large chunks
12 cabbage, shredded
3 carrots, scrubbed, in large chunks
5 -6 medium fresh beets, topped & scrubbed
2 bay leaves
10 peppercorns
2 tablespoons vegetable stock powder
5 cups water
2 tablespoons vinegar
1 tablespoon lemon juice
150 g sour cream

Directions

1

Brown the bacon in a large pot.
2

Add onion, celery root, cabbage, carrots, unpeeled whole beets, bay leaves, peppercorns, broth powder and water.
3

Bring to a boil.
4

Reduce heat and simmer 1 and a half hours.
5

With a slotted spoon, remove celery root, carrots and beets.
6

Discard the celery root.
7

Allow the beets and carrots to cool (10-15 minutes).
8

Peel the beets and then grate the beets and carrots.
9

Add the grated beets & carrots, vinegar & lemon juice to the broth.
10

Cook 5 minutes.
11

Serve with a dollop of sour cream.