My buba (grandmother in Ukrainian) brought this recipe with her after fleeing her homeland after WWII. At 90 plus, she’s still well known for her soup, that eats more like a meal. Loaded with veggies and jam-packed with goodness, it actually tastes best on subsequent days. Most people make a big batch so they can freeze it, feed the entire mob around or have a ready-made meal for several days.
5 litres of water
2 lamb shanks
2 diced onions
4-5 cloves of crushed garlic
2 diced beets or a can of sliced beetroot
2 diced carrots
3 sticks of diced celery
4 diced potatoes
3 diced tomatoes or a large can of diced tomatoes
1/4 finely grated cabbage
1 tsp sugar
1 tbsp vinegar
1/4 cup fresh copped parsley
1/4 cup fresh dill
3 bay leaves
black pepper and sea salt to taste
A sprig of dill for garnish
- Place lamb shanks and chopped onion in an extra large 10+ litre saucepan.
- Add water, onion, garlic, bay leaves, vinegar, sugar, black pepper and sea salt to saucepan.
- Cook on high until water boils, then lower to a simmer and cook until meat separates from the bone. This may take several hours. Remove the bones.
- Add remaining vegetables, except dill and parsley. Stir vegetable through mixture and cook for another 30-45 minutes. (If using canned beetroot and tomatoes, add the entire can, including the juice).
- Add dill and parsley and cook for a remaining 15 minutes.
- Serve with a sprig of dill and dollop of sour cream.
Serve with warm bread for the ultimate traditional Ukrainian experience.
Image via air.news.gr/cov/-/NEO-KOSTAS/Mundial-Faghta/Russia-Borscht.jpg
By Kim Chartres