Category: Main Dishes

Jerri’s Mom’s Borscht

Jerri has been making borscht since we were married.  It is always delicious though frequently slightly different, as she has never written down what she does.  Basically, she just tries to make it the way she remembers her mom made it.

She checked her Mennonite cookbooks for borscht recipes, but they really did not help much.  This is one of those recipes where you can vary the amounts of ingredients with some impunity. If you want more beets or potatoes, add ‘em; if you want more meat, use two ham hocks. but remember that ham hocks are salty.

INGREDIENTS:

1 cup dried pinto or navy beans
1 smoked ham hock
2 or 3 medium potatoes
4 or 5 medium beets (2 to 3 inches in diameter)
1 cup tomatoes
2 – 3  T diced onion
1 or 2 carrots
1 celery rib with leaves
1 cup chopped beet greens and stalks
Salt to taste
Vinegar
Sour cream

PROCEDURE:

Soak the beans overnight.  Drain and put them in a soup pot with a smoked ham hock and the diced onion.  Cover with 6 to 8 cups water and simmer until beans and hock are tender, about 2 hours.

While the beans and hock are cooking,  cut the stems about an inch above the root and wash the beets being careful not to damage the skins.  Steam the beets for 30 to 45 minutes and remove the skin by rubbing it off under cool water.  Remove the stems and roots and dice the beets into 1/2 inch cubes.

Wash and chop the beet stems and leaves.  Cut the stems into 1/2 inch pieces.  Chop some of the leaves into small pieces and reserve them for adding later to the soup.  Dice the tomato and peel and dice the potato. If you wish to add a celery stalk and carrots, wash and chop them also.

Take the ham hock from the pot, remove the meat, cut it into bite sized pieces and return the meat to the pot.   Add 1 or 2 tablespoons vinegar and all the chopped vegetables except the beets and beet leaves.  Add water to cover the vegetables and simmer until they are tender, about 20 minutes.  Add the beets and simmer another 10 minutes.  In the last 5 minutes, add the chopped beet leaves.

Taste for salt and adjust the seasoning.

Serve with vinegar and sour cream to add to the bowls of soup at the table.

NOTES:  Many borscht recipes omit the carrots and celery, so feel free to omit either or both.  If you have some green beans in the garden, you can chop some and add a cupful.

Crockpot Kalua Pork/Elk

If a graduation party or Memorial Day family reunion is on your calendar, here is a recipe that will make your life easier and wow your guests.  It takes about 5  minutes work in the kitchen, but the result is pulled pork that is moist, tender and delicious.  And if some of the gang say they prefer sloppy Joes, hand them a skillet, a can of sauce and a pound of hamburger.

We got this recipe from our daughter-in-law’s sister who lived in Hawaii when her husband was stationed there.  True kalua pork is made by wrapping the meat in banana and ti leaves and roasting it slowly for hours in an underground earthen oven.  The result is tender juicy meat that almost falls apart when it is unwrapped.

Most of us don’t have earthen ovens, but a slow cooker comes close to giving you the same great flavor and tender meat.  We have substituted elk in this recipe a couple of times and the result was very satisfactory, different from pork but still delicious.  Though elk is not as fatty as pork, the moist heat of the crockpot still gives you succulent pulled meat for sandwiches.   As you can see, the recipe is absurdly simple with just four ingredients.

INGREDIENTS:

4 to 5 lbs. pork butt or shoulder or elk roast
2 cups apple cider or apple juice
1 T liquid smoke
1 1/2-2 T Hawaiian or sea salt

PROCEDURE:

At least 12 hours before the guests are scheduled to arrive, rub the pork with the salt and liquid smoke and place it in the crockpot. Add the apple cider. Turn the crockpot on high for the first hour, then turn it down to low and leave it to cook for another 10 to 12 hours.

After about 6 hours, turn the roast over and add a little more cider if necessary.  Take the meat out of the crockpot and shred it with two forks.  Serve with sandwich buns and hot or barbecue sauce for those who like a little more zip to their meat.

NOTES: You can make pulled pork ahead of time, refrigerate or even freeze it, then warm it when you need it. You can use regular iodized salt if that is all you have.  Cole slaw, potato salad and baked beans go well with pulled pork sandwiches.