Tastes of Home: Borscht

By Masha Subbotina

I imagined what it would be like to be born in a country where they don’t eat soups, I would never have known what borscht is.
Good thing I was born in Russia, and all I’ll never know is what human rights are.

I decided to start this blog with a funny little joke. I grew up in Slavic culture where soups are the base of every meal. I would say borscht is the most famous Eastern European soup. However it is argued a lot whether it is a Russian or Ukrainian dish, historically borscht was invented by ethnic Ukrainians living under Russian rule east of the Dnepr in the late 17th or early 18th century.

All of my family members obviously know how to make borscht. But the award for the best one I would give to my grandpa. He knows all the little tricks. During my studies in California, the principal of my school asked me to cook him borscht, so while I was back home during Christmas break, my grandpa gave me a detailed recipe. 

You will need:

• 1 medium beet
• 1 medium carrot
• 1 medium onion
• 1 potato
• Beef broth
• 2 tbsp tomato paste
• Vinegar
• Sugar
• Salt and pepper to taste
• Shredded cabbage
• 1-2 tbsp sour cream (for serving)
• Bay leaf
• Fresh dill (for garnish)

Prepare the vegetables: Start by peeling and grating the beet and carrot. Chop the onion and dice the potato. Shred the cabbage and set everything aside.

Sauté the vegetables: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, grated beet, and grated carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Add the potatoes and broth: Once the vegetables are softened, add the diced potatoes, around 4 cups of broth, and the tomato paste. Stir to combine. Bring the mixture to a boil.

Season the soup: Once boiling, lower the heat and add the bay leaf, vinegar, sugar, salt, and pepper. Let the soup simmer for about 30 minutes, or until the potatoes are tender and the flavors meld together.

Add the cabbage: Stir in the shredded cabbage and continue to simmer for another 10-15 minutes, until the cabbage is cooked and soft.

Taste and adjust seasoning: Taste the borscht and adjust the seasoning as needed, adding more salt, pepper, or vinegar for balance.

Serve: Ladle the borscht into bowls and serve hot with sour cream on top and a sprinkle of fresh dill.