Day 14: Borscht Redux

I first made this gloriously vibrant soup almost a year ago. Borscht, a beet soup with Ukrainian origins (English-speakers pronounce it with the T), made its way west to Eastern and Central Europe. Jewish immigrants brought the recipe with them to America.

I've been revisiting some of my recipes and taking new photos. It's also a good chance for me to doing a little tweaking, which I did with my recipe for borscht. I cut out a few steps and simplified the recipe even more, so do give it a try.

It's seriously good. How good? I made a 6-quart pot and ate it every day over the course of a week. And it was yummy each and every time. :)

Enjoy!

I'm submitting this recipe to Weekend Herb Blogging, a world-wide food blogging event created by Kalyn's Kitchen celebrating herbs, vegetables, or flowers.

If you'd like to participate, see who's hosting this week. WHB is hosted this week by Kel of Green Olive Tree.


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1 year ago today, another popular recipe - Fried Rice with Chinese Sausage, Mixed Frozen Vegetables, and Eggs.

Beet. Beet. Borscht!

Inspired by the gorgeous, gorgeous borscht I saw on Rambling Spoon, I knew I was going to try making it soon.

By the time I stocked up on supplies, the weather had turned. A big pot of soup was perfect for today's gray skies and intermittent showers. Borscht, also spelled borsch or borshch, is a beet soup with Ukrainian origins. Borscht (English-speakers pronounce it with the T) made its way west to Eastern and Central Europe. Jewish immigrants brought the recipe with them to America. I've only had the tomato-based version, a frequent staple at Hong Kong cafes in the San Gabriel Valley.

But if I was going to make borscht for the first time, I knew I was going to make it with beets. Gloriously brilliant beets.