Day 17

This iconic Ukrainian soup is the sort of thing you’re not going to talk anybody into liking. You can look at the ingredients and know immediately if it is for you. Me? You had me at beets and cabbage.

Easy to make, assuming you don’t mind your fingers stained bright red. The resulting  tangy goodness in your bowl is worth it.

A quick comment on the garnish. I just learned how to shape a boiled egg and being able to top this with a heart shaped egg gave me no small amount of joy. I also tried to make the sour cream look like a rose, to middling success. I should have maybe done this one for Valentine’s Day. Nothing says romance like a bowl full of beets.

RECIPE (adapted from the Moosewood cookbook)


3 Tbsp Butter

2 Onions, sliced thin

2 Stalks Celery, chopped

4 c Beef Stock

1 tsp Caraway Seeds

Pinch Salt

Dash Pepper

2 Carrots, sliced

3 Beets, Diced

3 Red Potatoes, sliced thin

3 c Cabbage, chopped

1 tsp Dill

2 Tbsp Cider Vinegar

2 c Tomatoes, chopped


Sautee onions and celery in butter in a heavy pot until soft.

Add beef stock and bring to a boil.

Add all other ingredients and return to boil.

Reduce to simmer for 40 minutes and remove from heat.

Can be served hot or cold. Ladle into shallow bowl and garnish with sour cream and boiled egg.

Originally: Borscht

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