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Summer Borscht

Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients
  

  • 2.5 litres ham stock*
  • 250 g ham shredded into small pieces
  • 750 g potatoes cubed
  • 150 g beets grated
  • 150 g onion diced
  • 100 g spinach chopped
  • 3-5 g fresh dill chopped
  • 250 ml sour cream
  • 125 ml single cream/half + half
  • 15 ml lemon juice
  • dash of liquid smoke

Instructions
 

  • If using, make ham stock by covering bone with water, and boiling for 1 hour. Skim foam off top.
  • Add vegetables, herbs, and lemon juice to stock, and season with salt and pepper. Bring to a boil and simmer for about 20-30 minutes, or until potatoes are tender.
  • In separate bowl, mix together creams, and thin with a little of the stock. Whisk together and add all to soup.
  • Add a few dashes of liquid smoke, and the ham pieces. Taste, then salt and pepper as needed (the ham may add some saltiness.)

Notes

*make by covering ham bone with water, and boiling for one hour, skimming foam off top - can be substituted with chicken or vegetable stock