It Could Have Been Made By Your Grandma

Borscht. Doesn’t it just sound like something a Grandma would make? I thought so and that’s why I decided to make it for this month’s Retro Recipe Challenge. This is the 4th installment of Retro Recipe Challenge and the specific instructions were to make a favourite fall dish. And what says fall more than a colourful thick soup? It’s perfect to take the chill out of the air and warm you up on the inside when the temperature’s dropping outside. I found this recipe hand written in one of Mom’s old cookbooks. I have no idea where it’s from or who wrote it, but I assume that means it’s old. It’s also vague. For example, I interpreted “herbs” to mean bay leaf, thyme and a little bit of cumin seeds. That’s just what I felt like putting in. I also like puréed soups, so I instead of thinly slicing the veggies I diced them and then blended the whole thing before serving. I love the colour of the borscht and how it looks with the sour cream swirled in.

Borscht

4 good sized beets
1 carrot
1 onion
1 potato
1 cooking apple
Butter
Stock
Lemon juice
Herbs

Peel and thinly slice beets, carrot, onion, apple and potato. Add them to melted butter in a large pan. Cook until they begin to soften a bit. Add stock to cover, lemon juice and herbs. Bring to a boil and reduce to a simmer. Simmer until veggies are soft. Laddle into bowls and serve with sour cream.


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