My Aunt Stella made this every year for Christmas Eve, and this year I tried my hand at it!
Success!
Takes a couple of days, but worth it!
Lee
P.S. The dill pickle juice is the secret ingredient that makes this taste heavenly!
Stella's Mushroom Borscht
Broth:
2 pkgs beef marrow bones
1 pkg chicken wings
1 pkg veal or lamb bones (or whatever you can get)
1 onion
2 stalks celery
parsley
bay leaf
peppercorns
fresh dill
salt and pepper
Additions:
2-3 cups dried wild mushrooms (Atlantic Spice Company's prices are the best)
Dill pickle juice (about 1/4 cup)
3 T flour
2 beef bouillion (or 2 T. Beef Better Than Boullion)
Salt, pepper, Accent (MSG)
heavy cream
Roast bones in a 350 oven for a half hour. Place in stock pot with chicken wings, and the other broth stuff. Add 4 quarts water. Simmer at least 3 hours. Cool overnight. The next day, skim off fat, remove all the stuff and discard stuff. Strain broth.
Rehydrate mushrooms by covering them with water in a bowl and microwave on high 2 minutes. Let sit until cool. Remove mushrooms with slotted spoon and place into a bowl till ready to use. Strain mushroom water through cheesecloth - SAVE THE MUSHROOM WATER.
Heat bone broth, add mushrooms and mushroom water. In a small bowl, dissolve 2 T (or cubes) of beef bouillion in a little water. Add to pot. Mix 1/4 cup flour with a little water and add that to the hot (not boiling) pot. Add 1/4 cup dill pickle juice, a little at a time, tasting each time. You may want more or less. Add salt, pepper, Accent to taste.
Add a cup of heavy cream to hot (not boiling) soup.
Heat up bone broth, add heavy cream.
Serve in soup bowls with either home fries or noodles in the bottoms of the bowls.
View attachment 19576
Success!
Takes a couple of days, but worth it!
Lee
P.S. The dill pickle juice is the secret ingredient that makes this taste heavenly!
Stella's Mushroom Borscht
Broth:
2 pkgs beef marrow bones
1 pkg chicken wings
1 pkg veal or lamb bones (or whatever you can get)
1 onion
2 stalks celery
parsley
bay leaf
peppercorns
fresh dill
salt and pepper
Additions:
2-3 cups dried wild mushrooms (Atlantic Spice Company's prices are the best)
Dill pickle juice (about 1/4 cup)
3 T flour
2 beef bouillion (or 2 T. Beef Better Than Boullion)
Salt, pepper, Accent (MSG)
heavy cream
Roast bones in a 350 oven for a half hour. Place in stock pot with chicken wings, and the other broth stuff. Add 4 quarts water. Simmer at least 3 hours. Cool overnight. The next day, skim off fat, remove all the stuff and discard stuff. Strain broth.
Rehydrate mushrooms by covering them with water in a bowl and microwave on high 2 minutes. Let sit until cool. Remove mushrooms with slotted spoon and place into a bowl till ready to use. Strain mushroom water through cheesecloth - SAVE THE MUSHROOM WATER.
Heat bone broth, add mushrooms and mushroom water. In a small bowl, dissolve 2 T (or cubes) of beef bouillion in a little water. Add to pot. Mix 1/4 cup flour with a little water and add that to the hot (not boiling) pot. Add 1/4 cup dill pickle juice, a little at a time, tasting each time. You may want more or less. Add salt, pepper, Accent to taste.
Add a cup of heavy cream to hot (not boiling) soup.
Heat up bone broth, add heavy cream.
Serve in soup bowls with either home fries or noodles in the bottoms of the bowls.
View attachment 19576
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