Accepting the challenges in creating a gluten free household

Russian Borscht

When my girls were old enough to start helping in the kitchen, we would occasionally borrow an ethnic cookbook from the library, and find a recipe we wanted to try. This is based on a recipe that comes from a Russian cookbook. With my culturally Mennonite background, I was used to Cabbage Borscht, a similar soup without the beets. We all loved Grandma’s Cabbage Borscht, but I made this enough that when my family hears the word ‘borscht’, they think of beet soup. And it is naturally gluten-free.

4 Beef neck bones
2 beets
2 carrots
2 onions
12 cups water
3 medium potatoes
1 tsp lemon juice
1/4 cabbage
1/2 green pepper
1 bunch fresh parsley or 1 tbsp dried parsley
½ tsp salt
2 cups tomato juice
sour cream

Wash beets and carrots thoroughly. Place neck bones, beets, 1 carrot and 1 onion (cut in half) in a dutch oven (large pot) with 11 cups of water. Bring to a boil; reduce heat to medium and cook for 25 minutes or until vegetables are soft. Set carrot and beets aside to cool; discard onion and neck bones. Peel and quarter potatoes, slice cabbage and pepper and onion. Peel and slice raw carrot. Add raw vegetables, parsley, salt and 1 cup water and cook for 20 minutes. Stir in tomato juice and cook for another 8-10 minutes. Peel the cooked beets and carrot, chop and add to soup. Continue to cook 10-15 minutes. Add lemon juice before serving. Discard fresh parsley. Serve with pepper and 1 Tbsp sour cream per serving.

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