Disclosure: Look, it’s not always sex, drugs, and rock ‘n’ roll, sometimes, it’s borscht with cabbage, and playing in the snow. I’m Katlina Kliewer, I’m in a multiverse, with good music, good drinks, baby laughter, birthday cake, business meetings, photo-shoots, patient care, and by god some good damn food. So that being said; enjoy the following if you dare…
My German/Mennonite Great Grandmother’s Borscht:
“Cook 1/2 a chicken (more if desired) with bay leaf, celery pieces, chopped onion, 5-6 whole allspice, parsley, salt and pepper until almost done or meat can be separated from the bones. Remove meat from broth, cool and dice in bite size pieces.”
To the broth add:
• Diced chicken
• 1 small onion
• several bay leaves
Cook a little longer, then add:
• 1/2 head of cabbage
• 2 potatoes, cubed
• a tomato or tomato juice (V8)
• 1/2-3/4 cup carrot slices
• dash of chili powder
Just before serving, add 1/2 cup cream
This is a much different type of Borscht than the one my Russkie friend makes. Her recipe is made with beets (and was pretty damn good surprisingly).
What do you think?