Friday, August 19, 2011
Borscht Soup on the shelf....I love my pantry
First what is Borscht ? Well I wondered myself so I did a little research. Don't you love the library of information we have at our fingertips called the Internet...
Borscht (also borsch, bortsch, borstch, borsh, borshch) Russian and Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries tomato may occur as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup).
The soup began its existence from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was beets. Hence the recipe changed into what is traditionally known as a beet soup.
My reason for making this soup; I had three heads of delicious cabbage left over. We have had plenty of coleslaw, I canned some even and with the kitchen being down I needed to use the rest up. Apples from my tree, beets, garlic...and plenty of tomatoes it just seemed like a good soup to put away in the pantry for one of those cold winter days.
Cabbage Borscht on the shelf
Servings: Makes about 10 pints
5 lbs tomatoes
8 cups coarsely shredded cabbage
7 cups water
1 cup diced
2 cups chopped onions
1 cup chopped apples
2 Tablespoons instant beef bouillon
2 Tablespoons sugar
2 Tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 tsp. dill weed
3 Tbsp. Tomato paste
2 garlic cloves
Wash, scald, peel, remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. Bring to a boil, boil uncovered 5 minutes.
Ladle hot soup into hot jars, filling 1/4 of the jar with solids (using a blender I blended up the rest and added the remaining soup to the jars). Leave 1″ head space. Adjust the lids. Process in pressure canner at 10 pounds, 60 minutes for pints or 75 minutes for quarts. Adjust for your altitude.
You don't have to blend your soup I just like it better that way....
This will make for an easy meal one of those cold winter nights!!! A loaf of bread...some favorite pesto and ta da it's dinner time....
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