Ukrainian Borshch

My husband recently requested that I whip up some authentic(ish) borshch for an International Night dinner at church. We compared recipes until he found one that looked right. It turned out great! Even KitKat said, "It might look scary, but it smells and tastes great!"

Warning: Prepare to be red....



-1/2 lbs Beef on Bone (I left out the beef)
-10-12 cups cold water
-1 teaspoon salt
-1 yellow onions (chopped)
-2 medium beets (cut into thin strips)
-1 medium carrot (cut into thin strips)
-1 medium potato (diced) --I used extra potatoes
-1/2 cup thinly sliced celery
-1/2 diced strings beans
-2-3 cups shredded cabbage
-3/4 cup strained tomatoes
-1/2 clove garlic crushed
-chopped dill
-50 grams sallow (pork fat--found in the pork section of the local grocery store's meat dept)
-1/2 cup sour cream

1. Cover meat with cold water, add 1 tsp salt, bring to a boil slowly (skim foam--yum yum!).
2. Cover, simmer for 1 hour on low heat
3. Fry beets in oil for 3 to 5 minutes, add to broth.
4. Pan fry carrots, potatos, celery, green beans: add to soup continue cooking for ten minutes.
5. Add cabbage, cook til tender (do not over cook).
6. Stir in tomatoes and garlic.
7. Season to taste with salt and pepper bring to soft boil.
8. Garnish with dill.
9. Add pork fat to soup, place in oven for ten minutes.
10. Ladle into bowls, add a dollop of sour cream & serve.