Borsch Recipe – Eats Now

Name: Borsch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: cold water; 1 1/2 lb. pork neck bones; 2 to 3 celery stalks, cut in half; 1 parsley root; 2 to 3 stalks parsley leaves; 1 large yellow onion, cut in half; 5 to 6 peppercorns; bay leaf; 1 large garlic clove; 23 oz. V-8 juice; 1 (16 oz.) jar pickled tiny whole beets

Servings: persons

cold water
1 1/2 lb. pork neck bones
2 to 3 celery stalks, cut in half
1 parsley root
2 to 3 stalks parsley leaves
1 large yellow onion, cut in half
5 to 6 peppercorns
bay leaf
1 large garlic clove
23 oz. V-8 juice
1 (16 oz.) jar pickled tiny whole beets

1
You will need a 6-quart soup pot.
2
In a separate pot, wash neck bones.
3
Cover with cold water, bring to a boil, drain and wash soup pot.
4
Pour cold water to fill the pot 3/4 full.
5
Bring to a boil; skim off the foam until clean.
6
Add celery, carrots, parsley root and leaves, onion, bay leaf, peppercorns and garlic clove.
7
Simmer 2 hours.
8
Let cool and strain into other pot.
9
Pick off meat from bones and add to stock.
10
Refrigerate overnight. Skim off fat.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: cold water, 1 1/2 lb. pork neck bones, 2 to 3 celery stalks, cut in half, 1 parsley root, and more.

Yes, Borsch falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Borsch

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