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Ukrainian: Baba's Borscht (Ukrainian-Style Beet Soup)

Source of Recipe

Vera Farmiga


Recipe Introduction

"I spent a good portion of my childhood loitering around my baba's (grandmother's) kitchen as she cooked traditional, nourishing borscht,' recalls Ukrainian-American actress Vera Farmiga. 'My dido (Ukrainian for grandfather) inevitably was drawn in by its aroma, and we spent magical time together in the kitchen. Baba cooked while Dido played his fiddle and spun folk stories about runaway doughnuts that refused to be eaten.' Farmiga's mother and aunts made borscht, too, and each had her own technique. 'Borscht was served on holy days and holidays. For me, it represents love, joy, and harmony of family,' she adds. 'I met my husband when he was on the road with his band. I won his heart with this soup. After one sip, his stomach ruled his heart. The next thing I knew, he was moving in with me.' Here's the best borscht recipe Farmiga's family has been making for years."

Recipe Link: https://tinyurl.com/2p83nv7n

List of Ingredients

â—¦ 3 tablespoons olive oil
â—¦ 2 pounds beef stew meat, cut in ¾-inch cubes
â—¦ 4 bay leaves
â—¦ 2 quarts beef stock
â—¦ 2 large onions, chopped
â—¦ 2 carrots, chopped
â—¦ 2 stalks celery, diced
â—¦ 4 cloves garlic, minced
â—¦ 8 medium-size fresh beets, boiled, skinned, and shredded
â—¦ 2 cups shredded cabbage
â—¦ 1 small can tomato paste
â—¦ Juice of 1 lemon (or 2 lemons, if you prefer)
â—¦ 1 handful fresh dill, minced
â—¦ 1 handful fresh parsley, minced
â—¦ Salt and freshly ground pepper
â—¦ Sour cream (optional)


Recipe

In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Sauté until golden brown. Pour in the stock and reduce the heat.

Add the onions, carrots, celery, and garlic. Simmer on low for 2 hours, or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.

Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired.

Serves 6