Schumacher Family's Borscht Soup (South Dakota)
Traditional German beet soup.
Ingredients
- 2 carrots, diced
- Handful of corn
- Handful of peas
- 2 handfuls of green beans, bite sized
- 7 to 8 beet leaves, deveined & chopped
- Beef chunks
- 1 can diced tomatoes
- 2 cans tomato soup, undiluted
- 2 to 3 medium beets, peeled and diced (save beet leaves)
- 3 medium potatoes, peeled and diced
- 12 peppercorns, whole
- About 1 cup chopped cabbage
- Handful of white rice
- Water
- Beef soup bones
- 3 bay leaves
- 2 celery stalks (with leaves)
- 1 whole onion (unpeeled)
- 2 large dill heads (about palm size)
2nd Ingredients
3rd Ingredients
2nd Ingredients
1st Ingredients
2nd Ingredients
1st Ingredients
Instructions
- Heat for 5-10 minutes. Eat immediately or may be frozen. May also immediately transfer to quart jars, wiping the rim clean. Lids will seal themselves with their heat. Can be stored in refrigerator for a couple of weeks.
- Simmer for about an hour, then add 3rd set of ingredients.
- Return broth to pot and add 2nd set of ingredients.
- Simmer for two hours. Strain broth into fine strainer, removing beef to a clean bowl. Discard bay leaves, celery stalks, onion, dill and peppercorns. Pick edible beef chunks off bone.
- Fill stock pot or soup kettle with water, about half-way. Add 1st set of ingredients.