Growing up in a Mennonite family had its perks, and that included the food. My dad is the cook in our home and still to this day when he makes something traditional his children get an invite to either dinner, or to come and snag some leftovers if we can't make it to dinner. My father's mom is his inspiration in the kitchen and her love shows through the food as much as his does. This Borscht is no exception.
Mennonite Red Borscht
- 2 lbs of chopped Meat (ham or ground beef)
- 1 onion, diced
- 1 small head of cabbage, diced
- 4 medium potatoes, diced
- 2 cups chopped Carrots
- 1 cup chopped Celery
- 1 tbs Dill
- 1 tbs Parsley
- 1 can of Tomato soup
Bring meat to a simmer in water for 2-3 hours, include ham bone if you have. Add vegetables with the Dill and Parsley and cook until vegetables are tender. Add Tomato Soup and let simmer for 10 more minutes.
Serve with a dollop of sour cream or heavy cream.
Foodie Friday recipe submitted by Amanda of Silver Moose Arts