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Sophie Konski's Borscht: Submitted by: Mike K | Date Added: 23 Oct 2016
Listed in: International / Polish Ingredients

4-6 ham hocks
1 large onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1 t parsley
1 bay leaf
Salt & pepper
1 T dill (add more later)
2 bunches beets, washed and peeledj
5-6 quarts of water

2 T flour
2 eggs
1 c milk
1/2 c white vinegar

Cooking Instructions

1. In large stock pot, add chopped veggies and ham hocks. Add spices, cover and simmer on low for 2-3 hours. When stock is done, Add vinegar. Cool in fridge so that fat congels. Remove fat.
2. Remove & discard veggies. Remove ham hock, shred it and return to pot.
3. Add fresh chopped veggies beets and 4-5 more T dill to stock. Cook for about 1 hour or until veggies are done.
4. In small pot, mix flour, eggs, and milk. Slowly add add some of the broth to temper eggs so they don't curdle, stirring constantly until pot is almost full. Gradually add pot of egg mixture back into the large pot while stirring.
5. Simmer on low for about 30 minutes.

(Cook's note: This is excellent and is a traditional Polish family recipe that came from a friend, Mike! I've included his additions and changes.)

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