Thursday, 27 December 2012

Komst Borscht ( Cabbage Borscht )

1 pound smoked farmer sausage, or smoked ham ( I have even used chicken breast sometimes for a milder flavor )
8 cups water
3 medium sized carrots, cut and sliced into small chunks
1 medium head of cabbage, chopped fine
1 onion, chopped fine
2 cups finely cubed potato
2 teaspoons salt
2 large bayleaves
1/2 star aniseed
2 tablespoons chopped parsley
1 tablespoon chopped dill green
1/4 teaspoon black pepper
1 tin tomato soup, or 1 and 1/2 cups tomato sauce
1/2 cup cream

In a large pot boil the meat with the water 30 minutes. Now add all the ingredients listed except the cream. Cook on stove top till very well done ( about 1 and 1/2 hours ). Add more water if needed. Remove bayleaves and aniseed. Add the cream. Serve.
* Note - you can not overcook this borscht but keep the heat low so it bubbles very gently and make sure there is sufficient water. If you have leftover soup, reheat and serve again the next day as the flavor will be very good.

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