The cookbook Splendid Soups by James Peterson was the inspiration for this recipe. I’ve changed several items to suit our taste and because I didn’t have it at home and didn’t want to make a road trip. So here goes on a winning recipe.
GRAND VERSION OF BORSCHT
James had a nice write up about the recipe after each title. It would be a very nice Christmas or Birthday gift.
2 1 pound smoked ham hocks. (I didn’t have this.)
3 pound beef brisket or chuck 1 or 2 large chunks (I cut mine in small pieces and used chuck)
3 pounds pork shoulder, trimmed of rind and excess fat, in 2 or 3 large chunks.
(I cut mine in small pieces.)
2 ½ quarts of beef broth or water (I used 7 cans of Campbells Beef Broth, 1 can Campbells Beefy
Mushroom Soup plus 2 cups of water.)
1 bouquet garni, including 3 marjoram sprigs if available
1 1/3 pounds fresh or 2 10-ounce can whole beets drained. (I didn’t use these since I deemed the recipe sweet enough. ( I didn’t use beets.)
1 small head of cabbage
1 large onion, finely chopped
4 leeks finely chopped
1 Cup white wine vinegar
Salt & pepper
You may garnish with sour cream and finely chopped fresh dill. ( I didn’t have the dill.)
Use a large pot to heat the beef broth and water on high. Add bite size pieces of meat and bouquet garni. When it approaches a boil turn down to a slow simmer for 3 hours. Skim off any froth or fat that floats to the surface.
Peel off and discard the tough outer cabbage leaves. Cut into short slivers. Add chopped onion, leeks, cooked beets if you want to, and cabbage to soup and simmer for 25 minutes. Stir in wine vinegar and season to taste.