If you want to can this, do not add the sour cream. You can add that when you are ready to eat—about 1/4 cup per quart of soup. Serve with dark rye bread.
INGREDIENTS | MAKES 8 QUARTS
- 4–5 pounds smoked pork shoulder or smoked butt
- 4–6 carrots, peeled and chopped
- 2 medium onions, chopped
- 4 parsnips, peeled and chopped
- 4 celery stalks, chopped
- 3 bay leaves water to cover
- ½ medium head of cabbage, finely shredded
- 3–4 pounds beets, peeled and cut into small pieces
- 1 whole head of garlic, peeled and chopped
- ½ teaspoon sour salt or 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 cup sour cream
In a large stockpot, place smoked shoulder or smoked butt, carrots, onions, parsnips, celery, and bay leaves; cover with water. Bring to a boil; turn heat down and cook 1 ½ hours, until meat is fork-tender.
Remove meat; discard bay leaves.
Add remaining ingredients to broth, except sour cream, and cook another hour, until all vegetables are fork-tender.
Remove from heat; let cool, about 45 minutes to 1 hour.
Meanwhile, if using butt, remove meat from bones; set aside. If using smoked pork shoulder, debone it.
Cut meat into bite-sized pieces with the least amount of fat on them. Add meat back to stockpot.
If freezing, in a small bowl, add 1 cup sour cream to 2 cups of the soup liquid; whisk until well blended. Pour blended liquid back into soup. Cool and freeze.
If canning, turn heat back on and simmer until soup is hot. Ladle meat and veggies into sterilized jars. Fill with hot liquid, leaving 1" headspace.
Process at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts.
Borscht is made primarily of beets. It originated in Eastern Europe and Russia as a soup for common people because it was inexpensive to make. The first recipes for what was then called borchch appear in the medieval era.