• Borschst

    Thank you to Stacey from our Facebook community for sharing her Grandma’s Borscht recipe!

    There are many variations of Borschst, as it is quite popular in eastern Europe. Here’s my Grandma’s German-Russian version: *She’s made this for 60 years so there’s no real “recipe”. I attempted to add measurements, but it’s an approximation. It’s soup, you’ll figure it out.

    onion, carrot and celery

    any veggies you want- fresh or frozen
    bouillon or stock
    dillSautee diced onion, celery and carrot with a few tbsp of butter in a dutch oven or stock pot. When the onion is soft, sprinkle about 2 tbsp of flour to make a roux. Add your chopped beets and potatoes– I used a few red beets and a few golden beets for variety. Add your veggies— I usually use a bag of mixed veggies and any extra peas, carrots or beans that I have left over or need to use up. Use anything you think will be good with the beets. Add your broth (4 cups or so) and cover the veggies with water. At this point I add a little bouillon to give it a richer flavor, so add to taste.

    Simmer for about 20-30 minutes or so– until the beets and potatoes are done. Add about a cup of cream and sprinkle with dill.

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