August 24, 2012 • 11:10 am
Here is our family borscht recipe! It’s actually from my Aunty Becky's cookbook that we ALL use religiously for everything. It’s no lie we are all obsessed with either our health, our looks, or pinching pennies (oh- and a good meal) and this soup satisfies all the requirements! It’s SUCH a simple recipe and literally costs pennies (I guess we poor Ukrainians didn't have a lot of spare funds back in the day!) It’s such a comfort food, fills you up and is SO incredible for your skin (the beets!) and is EXTREMELY low-fat and low-cal.
If you ever get a hankering for good ol' Ukrainian food or the best comfort food (or the inspiration for MOST of my dishes!), you can order the book from Beautiful Aunty Becky yourself!
• 8 large beets (peeled and diced)
• 1 large onion (diced)
• 3 potatoes (diced)
• 6 large carrots (sliced/diced)
• 1 c. fresh or frozen peas
• 1 c. string beans (chopped)
• 2-3 c. finely chopped beet tops
• 4 tbsp. fresh dill weed (finely chopped)
• soup stock of your choice (I like chicken)
• 3 tbsp. butter
• salt & pepper to taste
• sour cream to garnish
Start by getting a large stock or soup pot. If you are making your own stock, proceed to do that first – I often use the store bought stock and add chopped chicken if I prefer meat in my soup. Starting with the beets, add your vegetables to the pot as you chop them. Once all the vegetables are in the pot, add just enough stock to cover the vegetables. Add salt and pepper to taste, but be careful not to make it too salty (you can always add more later!). Bring the soup to a boil and let it simmer for about an hour. And that’s it! Garnish your soup with sour cream or whipping cream.
For a true Ukranian meal, you can add cottage cheese filled buns! Yum!!
What’s your favorite recipe that’s been passed down through the family over the years?
Let me know in the comments!