Easy Borscht


Borscht is a soup or stew containing beets (beetroot), which turn the soup its characteristic maroon colour. Each region seems to have it’s own particular way of preparing it. My sister in law’s mother in Belarus first boils her beets separately and then grates them into the soup just before serving to maintain a richer colour (sounds lovely, too much work). At a wedding in Poland, the borscht was a broth (yum, but not very filling). My own mother would only make borscht with lamb (not sure the last time I saw lamb meat) and my mother in law thickened hers with flour (what? no!). Even though borscht is a Slavic dish, I can’t say it’s common in western Slovakia. Click to continue reading