Beet soup, yeah… nothing beat a sale on beets like beet soup. Now, I know there are a thousand and one variations on borsch, so there is no one right way or wrong way to make it… there’s just your favorite way, then your second favorite way, and then everyone else’s way to make… and none of them tastes like your mother’s.
How did I make mine this weekend?
- 3 beef neck bones
- 6 quarts of water
- Sea salt
- Red wine
- 2 pounds of beets grated
- 1 medium onion diced fine
- ½ pound kielbasa diced
In a nice stock pot, sprinkle a tablespoon or two, or three of seal salt into the water. Add the neck bones and getting that good and rolling in a boil to extract the flavor of the bones.
While this is heating up, you finely dice a medium onion, and grate two pounds of fresh beets.
At the stock pot, add a little red wine and reduce the heat to a light boil. Let this settle a minute or two then, taking your tongs, carefully remove the bones. Collect a spoonful of the stock liquid and sample. If this is good, reduce the heat to a simmer and add the onion and beets. Let this cook a few minutes, then dice up and toss in the kielbasa and let that simmer away, while you pop a loaf of fresh pumpernickel bread into the oven.
Warm the bread through and ladle out the soup, once all the bowls are served, get the bread an butter to the table and lets eat.