An interesting twist on a classic green borscht! Smoked ham based broth adds this hearty smokey flavor nobody can resist.

Place smoked ham into a pot, quickly bring to a boil and cook for 1 hour. Add salt 30 minutes before the broth is done. Take the meat out and cut it into bite sized pieces. Strain the broth.

Melt butter on a skillet. Add flour and cook it on medium low heat, constantly stirring, until it becomes light golden in color. Then gradually add 4 tablespoons of broth, mix well and cook for 5-7 minutes. Strain the mixture.

Cut the onion, carrot and parsley root into small cubes. Heat vegetable oil or shortening on a skillet and add your vegetables. Cook them on medium heat until the onion turns translucent. Then add flour mixture and cook for another 3 minutes.

Bring the broth back to a boil. Add cubed potatoes, cook for 10 minutes and then add fried vegetables, thinly cut sorrel, ground black pepper and salt to taste. Cook borscht for 7 minutes.

Wash eggs under running water and boil them for 10 minutes. Transfer hard boiled eggs into ice cold water to cool. Peel the eggs and cut into quarters.

When serving the borscht, add a few pieces of ham into every bowl. Then ladle borscht, add a dollop of sour cream, 2 egg quarters and sprinkle with chopped dill.

You will need:

For broth:

  • Water – 8 cups
  • Smoked ham – 8 oz
  • Salt – 2 teaspoons

For borscht:

  • 5 medium potatoes
  • 1 carrot
  • 1/2 parsley root
  • 1 yellow onion
  • Sorrel – 16 oz
  • Shortening – 2 tablespoons (or Vegetable oil)
  • Butter – 1 tablespoon
  • Flour – 2 teaspoons
  • A pinch of ground black pepper
  • Salt – to taste

To serve:

  • Sour cream
  • 2 Eggs
  • Chopped dill


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