Barszcz, borscht, borshch, are all names for beautiful beet-based soups of Eastern European origin. Beyond beets, there are few similarities between barszcz recipes from country to country, region to region and family to family. Many people typically think of a Ukrainian variety (barszcz ukraiński), filled with chunks of vegetables, and some with meat. There’s also chłodnik, a refreshing cold beet summer soup that is served with sour cream or buttermilk.

This barszcz is more of a broth, with small bits of grated beets on the bottom and is the variety that is always served for Wigilia, or Christmas Eve. This soup is usually paired with small mushroom dumplings.

Many other Christmas Eve barszcz recipes yield a sweet flavor. I don’t know if this is a regional variation or simply a family variation, but I did not grow up eating barszcz with any sugar or sweetness beyond what came from the beets themselves. To each their own! Continue reading →

Have you ever neglected to go grocery shopping for a while, looked in your kitchen and wondered what on earth you were going to cook? Well if that happens, chances are that you have at least 75% of the ingredients necessary to make this dish.

Flavorful, economical, and easy, this is a great soup to make on a Sunday and bring to work, or have ready for dinner for a few days when your day is over. If you don’t have all of the spices, don’t worry! Soups are rarely a perfect science, so just omit it if you don’t have it! Continue reading →

Before we get to the recipe, there are some things about borscht that I must explain!  The thing is, there are many varieties! Continue reading →