16 Feb

Borscht (Beet Stew)

My grandmother’s parents immigrated from the Ukraine to Colombia before World War II, and they brought this recipe with them. I hadn’t eaten this soup in many years, but I could feel my family all around me as I ate it (with sour cream, of course).

My Grandmother's Borscht. Photo: MGomez.


1 ½ tablespoons butter
1 cup beets, peeled and sliced
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
4 cups beef stock
2 cups cabbage
salt and pepper
juice of ½ lemon
2 springs fresh dill

Melt butter in a large pan over a gentle heat and slowly sweat the beets, onion, carrot and garlic, turning the vegetables over in the butter. Add the stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender. Garnish with sour cream, plain yogurt and some fresh dill.


One Response to “Borscht”

  1. Marcia February 18, 2010 at 4:22 pm #

    NOOOO. We’ll miss you Jen.

    And welcome Melissa.

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