Growing up with my mom’s borscht

My mom Stasia was born in Poland, and her borscht was legendary. It was a rich, hearty soup that filled the house with the most comforting aroma. Growing up, I was a picky eater, and as I got older, I preferred chicken over beef. This led to my unconventional approach to borscht – using chicken stock instead of the traditional beef or pork. You can even use vegetable stock if you prefer!

A Borscht Brief: A Taste of Eastern Europe

Borscht, a vibrant and hearty soup, is a beloved staple across many Eastern European cuisines. While its exact origins are debated, it’s undeniably a dish deeply rooted in the culinary traditions of Ukraine, Poland, and Russia.

Each country boasts its own unique take on this crimson-hued soup, with variations in ingredients and preparation. From the rich, meat-based versions of Ukraine to the lighter, vegetarian styles of Poland, borscht is a testament to the diversity of Eastern European flavors. It’s a dish that has evolved over centuries, reflecting the region’s history, culture, and agricultural practices.

Whether you prefer your borscht with sour cream, dumplings, or a simple sprinkle of fresh dill, one thing is certain: this soup is a comforting and satisfying meal that warms the soul.

While my method might raise eyebrows among borscht purists, I promise the result is incredibly flavorful. I’ve discovered a few key secrets to elevating this dish. First, shred your beets instead of chopping them. This releases more flavor and creates a vibrant crimson color. Second, a touch of sugar and lemon juice is essential. It might sound odd but trust me it brings out the flavour of the beets and it balances the flavors perfectly! Experiment to find your ideal ratio.

If you’re using chicken stock, add a few pats of butter for extra richness. It makes a world of difference! While homemade stock is undoubtedly superior, boxed stock can be a convenient alternative.

Ingredients:

• 3 to 4 medium to large potatoes cut into 1-inch pieces
• A big handful of green beans, cut on an angle
• 3 large carrots peeled and chopped
• About 3 medium beets peeled and shredded
• Beet leaf stalks, chopped into 1/2 inch pieces
• Beet leaves, chiffonaded
• Fresh dill, chopped (measure with your heart – my heart says LOTS of DILL! lol)
• 7 cups homemade chicken stock (or 2 boxes low-sodium boxed stock) TIP: Have extra stock to add to the pot if it runs low after eating for a few days)
• 1 knob of butter (or more if you like extra richness)
• 2 whole garlic cloves (smashed)
• Less than half a teaspoon of sugar
• Half a large lemon
• Salt to taste (or add Better than Boullion Chicken Base or any kind of chicken boullion) & cracked black pepper
• Sour cream (optional, for serving)

Instructions:

1. Boil potatoes, carrots, onions (chopped small if you are keeping them in or large pieces if you are taking them out) and green beans in a few inches of stock until soft.
2. (I only use the onions for flavour & remove them, but you can choose to keep them in). Shred beets and add to the pot along with homemade chicken stock (or boxed low-sodium stock).
3. Add chopped beet leaf stalks, a knob of butter, and smashed garlic cloves. Simmer for 10 minutes.
4. Add chopped beet leaves and dill. Cook for 5 minutes.
5. Stir in the sugar and lemon juice. Taste and adjust as needed.
6. Season with salt & cracked black pepper. Simmer for 30 minutes, skimming off any froth.

Serving Suggestions:

For a creamier texture, dollop sour cream on top of your borscht and stir to combine. Serve with a slice of dark rye bread for the perfect accompaniment.

The rich, tangy sour cream complements the bold flavors of the borscht beautifully!

Hope you enjoy! And as we say in Polish….enjoy your meal! Smacznego!