Passport & Plate - Borscht (soup)
Canada | Tuesday, March 11, 2014 | 3 photos
Ingredients
2 pounds smoked ham bones (with small amount of meat on them)
2 qts cold water
2 carrots cut into small pieces
1 med head, green cabbage, chopped fine
1 med onion, minced
1 tsp salt
1 star aniseed
10 whole allspice
1 small bay leaf
1 1/2 tbsp. fresh parsley chopped
dash of pepper
1 to 1 1/2 cups canned tomatoes
1/2 cup heavy cream , 2 medium potatoes cubed
How to prepare this recipeBoil together for approximately one hour the ham bone/meat on it and the water
Add more water as it boils away to make 2 quarts before adding other ingredients
Add all vegetables except tomatoes
Add all seasonings
Cook until vegetables are done, then add tomatoes
Bring just to a boil
Right before serving add the cream and stir /serve
The story behind this recipeMy parents were from German and Russian descent and lived in Canada. They were farmers , therefore some meat was available, as well they raised their own vegetable garden. As a child we were taught to work on the farm doing our chores, and helping our mom tend to the gardens. Food was canned and produced so that it would last for months at a time.
I was raised being taught how to cook with my mom and like her, and she had a great ability to feed her family well, nutrition wise it was excellent along with knowing how to make a meal with very few ingredients, using what was available.
I am thankful she passed that history and ability onto myself.
When I make this soup and fresh bread to accompany it, it takes me back to those days of childhood, how simple life was, the gathering of the family around the table, and the dolce vita. The great ability to live the good life, with those that mattered, sharing wonderful food.
