Borscht is a soup, usually made with beets. Its origin is Central and Eastern Europe. It is especially popular in Russia, Poland, Lithuania, Rumania, Latvia and Ukraine. I came across it when my dearest and oldest friend, Paul Goldstein, introduced me to it back in the 1970s. And I’ve been a fan of this dish ever since. The only liberty I’ve taken with the recipe is that I’ve added garlic and oregano for seasoning.  Otherwise, it’s the Goldstein family recipe.

To me, borscht is a winter soup, though I reckon you can have it all year round, if desired. It is hearty, delicious, and goes great with a loaf of rye or pumpernickel bread. Let me add, you don’t have to be Jewish to love this dish. To me, this gorgeous soup transcends nationalities.

BORSCHT

Ingredients:

1 package (24-oz.) baby beets or 5-6 large ones
3 tablespoons olive oil
1 large yellow onion, peeled and minced
1 clove garlic, peeled and minced
1 (8-oz.) package mushrooms or 8-10 fresh ones, sliced
4-5 medium potatoes, diced (do not peel)
1 can (29-oz.) diced tomatoes or 6-8 fresh tomatoes
3 quarts chicken broth (beef broth is okay, if preferred)
2 bay leaves
Salt and ground black pepper to taste
¼ teaspoon dried oregano
4 carrots, peeled and diced
4-5 medium potatoes, diced (do not peel)
Sour cream

Instructions:

  1. Wash, scrub and remove the tops of the beets. Place in a saucepan, cover with water and boil about 30 minutes or until the beets are soft.
  2.  Remove from heat, rinse with cold water and let cool.
  3.  Meanwhile, heat the olive oil over moderate heat in a kettle or large soup pan (at least 6 quarts). Add onions, garlic and mushrooms, and sauté until onion is transparent
  4.  Remove the skins from the beets and cut julienne style like French fries. Add beets, tomatoes, broth, bay leaves, salt, pepper, oregano to the onion/mushroom mix.
  5.  Bring to a boil, add carrots and potatoes, cover, lower heat and simmer for 2 hours. Serve in soup plates with a dollop of sour cream.
    Yield: 4-6 servings.