Borscht, pronounced more like bor-sh-tch, is a popular Eastern European soup, most often prepared with beets and served with sour cream. There are many different versions of borscht, and this one is my all-time favourite. It’s one of my Ukrainian grandma’s recipes, that she learned from her mother in the old country. It doesn’t get much more authentic than this!
Everyone thinks their grandmother is the best cook. But how many can say that their grandmother has actually won awards for her cooking? This borscht is one of many of my grandma’s fabulous recipes that have won first prize at Ukrainian cultural events and church cook-offs over the years! 😛
Unfortunately, my babtsia (grandma in Ukrainian, pronounced bab-cha) lives in Michigan, so I don’t get to see her nearly as often as I’d like to. I got this recipe from her over the phone, which was interesting, because she never measures anything! With a bit of tweaking, I’ve managed to figure it out!
- 1 carrot
- 6 medium beets
- 1 small onion
- 2 cloves garlic
- 1 soup bone (or 2 beef bouillon cubes or 1 tsp Maggi)
- 1 tbsp butter
- 1 tbsp flour
- 2 tbsp dill or parsley
- 1 tbsp white vinegar
- Sour cream (optional)
- Fresh dill (optional)
- Grate the beets, carrot, garlic and onion and add to approximately 7 cups of water.
- Add the soup bone, beef bouillon or Maggi.
- Bring water to a boil and reduce to a simmer. Simmer until the beets are tender (about 40 minutes). Don't allow the water to come to a full rolling boil. Keep it to a simmer.
- Melt 1 tbsp butter in a frying pan and add flour. Brown the flour lightly. Add 1 cup of water.
- Stir and pour the butter and flour mixture into the borsch.
- Add the vinegar and stir. If too tart, add sugar to taste.
- Add dill or parsley to taste.
- Garnish with a dollop of sour cream and a pinch of fresh dill.
I hope you’ve enjoyed this recipe! Thanks for stopping by!