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borscht lesson

I went to this giant grocery store with a friend, and as we were walking past the beets, I said “I should make borscht” and she was like “do you know how?” I, of course, replied “um…beets, and…um..” so she decided it was time I became a good Ukrainian. As another friend replied, “resistance is futile” when I IMed her telling her what I was doing.

We decided on a veg version, and here’s the pre-soup version:


I was put to work peeling potatoes. I soon found out I am crap when it comes to peeling potatoes with a knife. A peeler? Sure. A knife? Not so much. Tamara prepped everything else in the time it took me to peel 5 small potatoes. And after this photo was taken, she fixed my poor peel job.


So then it’s on to shredding and frying. Onion, carrot, half the beet and some garlic get all fried up and then tomato paste is added at the last minute.


Then it all goes into a bot filled with boiling water, the potatoes and the other half of the beet that’s been cut into chunks.


In goes the cabbage and beans and it cooks up a bit more. Then parsley added at the end and…..


Ta-daa! Borscht! I have an unnatural fear of sour cream, so this is as far as we go. But it was delicious and hearty and I’ll be eating it for breakfast lunch and dinner for the next week because we made way too much.


  1. mindthegap wrote:

    yumbo! I have been meaning to make borscht for ages but have never summed up the courage - I’ll be giving this a try though. Thanks for the recipe.

    Tuesday, February 12, 2008 at 11:44 am | Permalink
  2. Ohhh the sour cream is the best bit. Turns the borshch into a lovely pink colour.

    Tuesday, February 12, 2008 at 3:38 pm | Permalink

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