Summer Borscht (Mennonite Soup) (Great way to use the leftover ham bone and ham from Thanksgiving)
2 quarts soup stock made by boiling ham bone for at least a couple hours. I also put in at least 1/2 onion, carrot and a celery stick quartered, as well as a big handful of fresh dill greens and parsley, a little bit of salt and 3-4 pepper corns.
After finished boiling for at least 2 hours, strain stock and throw away bone and vegetables. If any ham has fallen off the bones, you may save it to put back in the soup.
While the stock is cooking, I usually cut up my vegetables so they are ready when needed. I usually put the chopped potatoes and carrots in water so they don’t turn colour before they are put in the pot. If you need more liquid for the soup, some of this water can also be used in the soup.
Add to stock and cook until nicely cooked, but not too soft:
3-4 medium sized peeled and chopped (cubed) beets 1 medium chopped onion
The onion and beets will take longest to cook so put them in first and cook a little longer than other ingredients.
3-4 chopped medium carrots
3-4 chopped (cubed) medium potatoes Chopped beet leaves
Any left over ham from bone - chopped Salt and pepper to taste
Then savour the lovely soup! It is even better the next day.
It is a family recipe from my father’s side who was raised in the Mennonite community in Manitoba. One of the soups I grew up on and still love. Great to use the leftover ham bone and ham from Thanksgiving. Elaine