Borscht

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.

SERVES 4 -6

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.

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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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