How Baba Makes Borscht ... Starter Recipe

As with all ethnic cuisine it developed as a result of foods naturally available in that particular climate.

Originating from Eastern Europe, primarily Russia and the Ukraine, there are many variations and some areas prefer hot borscht while others elect to serve it cold.

This is how Baba makes homemade Ukrainian Borscht. She chooses  to make a purely vegetarian version although some use chicken or beef stock.It is topped with sour cream and fresh dill weed.

There are literally hundreds if not thousand of recipes for borscht so instead of a recipe I am posting a pictorial 'how Baba made borscht today' . Depending what ingredients are in the fridge the final result will vary. If you add cabbage it will become a Russian version. Some additional ingredients are beans, tomatoes,.. think of this as a basic starting point and personalize it to your taste.

You start by boiling the beets in a stock pot with the skin and tops intact. This greatly reduces the bleeding from the beets and allows for a richer color to th finished product.

When the beets are cooled you simply remove the peels and tops and dice, slice or chop them to your preference. Add the onions, carrots, celery and onions and cover with water or broth. Depending on your dietary requirements and personal preference you can add garlic, salt, pepper and dill weed.

Simmer slowly top with sour cream and dill and enjoy.