This recipe came from our friend Stan Kutz. It is a family favorite. Stan said that it freezes well. We wish we had listen to Stan The first time we made a 1/2 batch and wished there were left overs to freeze!
Borscht (dubbed “Rich Man’s Borscht” by my Aunt Helen Frey)
10 – regular sized cans of beets (cut are easier to deal with than sliced)
2 – whole white onions
3 tablespoons light olive oil
¾ cup Apple Cider Vinegar
¼ cup white sugar
1 tablespoon Celery Salt
1 teaspoon Garlic Salt
32 oz Sour Cream
¾ lb deli Roast Beef, shredded (they may not like you at the deli counter, but it’s much easier this way)
Optional: ½ pound of carrots, shredded
Shred the beets, but save the juice for the liquid in the soup – I do it by hand most of the time, but you can use a “Salad Shooter” with a course blade, too. Set aside.
Chop the onions, put the olive oil in a deep pot and fry the chopped onions until clear and starting to brown. Then add the chopped beets and liquid from the cans, carrots if you like, shredded roast beef, and heat until boiling. Add the Celery and Garlic Salt, vinegar and sugar. Simmer for about an hour (longer is ok) on low heat.
Serve in a bowl with a good dollap of Sour Cream.
Great cold weather dish…some say it is a tonic (root crops).
Her was her secret tip for clear broth. 1st bring the water to a very hard boil. Then add chicken or ox tails with 3 bay leaves and 1 Tbls kosher salt. Bring back to soft simmer and cook 1&1/2 hours. When we are making chicken soup we like to use chicken leg & thighs quarters. You can get a 10 lb bag for under $7.00. For ox tails usually 2-3 pounds.
Then remove the meat. My Grandma would save the legs & put them back in when serving for the children. Other wise the meat was saved & used for something else like chicken salad spread, etc.
Now add to the broth 1 Tbls better than bouillon chicken bouillon, carrots, white turnips, celery & onions. Bring back to simmer for 1/2 to 1 hour. If adding noodles always cook in separate kettle then drain & rinse before adding to soup.
Carrie never had ox tail soup until he meet Mark. Now it’s one of his and the dogs favorite too!!
Always make way more than you need. Freeze leftovers in the new screw top containers for later use.
This is our Niece Meagans Favorite when she was a little girl.
1 whole watermelon
1/4 cup orange juice
1/2 cup power sugar
1 TB each lemon & lime juice
1 container vanilla yogurt
Cut up seedless part of watermelon into cubes and put into 1 gal jar or pitcher
Into a blender with the rest of the watermelon & lightly blend. Put this into a strainer to remove the seeds.
Pour over cubes & add the rest.
Chill in refrigerator.
Our beautiful Niece Meagan all grown up!