Recipes & Food

d. Somme Borscht by Gold Medal Plates Winnipeg Chef Kelly Cattani

d. Somme Borscht                                                                              by Gold Medal Plates Winnipeg Chef Kelly Cattani
Recipe Date:
February 5, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1 ham bone
  • 2 onion, diced
  • 3 celery stalk, diced
  • 2 large red potato, diced
  • 2 litres, chicken stock
  • 2 litres, water
  • 4 tbsps fresh dill
  • beet or chard leaves, shredded to yield about 4 loosely packed cups
  • 1/4 cup sour cream

* if you do use a ham bone be careful to tast the soup before seasoning.

Sweat the onions in oil in a large heavy bottomed soup pot. Add the celery. Cook the vegetables for several minutes over medium high heat. Add the potatoes and toss everything around in the pot. Add the chicken stock and another litre of water. The vegetables should be submerged by at least an inch of liquid. Add the ham bone, if using (this would also be the time to toss in some cooked diced ham if you feel like making the soup a little meatier). Bring the soup to a boil then turn the heat down to medium low and let it simmer for 40 minutes. Check to see if the potatoes have cooked through. When they have cooked add the dill and the greens. Stir them in to the broth. Leave the soup for about 5 minutes to allow the greens to cook through. Remove the soup from the heat and stir in the sour cream. Taste the soup and adjust the seasoning. Serve with whole wheat and honey biscuits. Try serving your soup with a soft poached egg in the center of it. Delicious.

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