Later, my dad discovered and shared Canadian Living's Ruby Red Borscht recipe. A borscht breakthrough. It was one of the few recipes I brought with me when Ben and I lived in Cardiff, Wales for a year (2006/07).
One evening in Cardiff, I made it for our friends Tim and Jo. Tim teased us (because he likes to do that) - Canadian friends making a German dish (it's actually Ukrainian) for British friends. Jo loved it, requested the recipe, and continues to make it to this day.
And here is that recipe:
Ruby Red Borscht (Canadian Living)
4 small beets with tops (I sometimes make it without the tops)
1 cup shredded cabbage
1 onion, chopped
1 potato, peeled and chopped
1 small carrot, chopped
1 small stalk celery, chopped
1/2 cup chopped green beans
6 cups chicken or veggie stalk
1/4 cup ketchup or tomato juice
1/4 cup sour cream + extra for serving
1 Tbsp all-purpose flour
1 Tbsp lemon juice
2 Tbsp chopped fresh dill + extra dill sprigs
- Cut off beet greens and stems. Shred greens and set aside. Peel and chop beets. Chop stems.
- In large soup pot, combine beets and stems, cabbage, onion, potato, carrot, celery and green beans.
- Pour in stock and ketchup; bring to boil. Cover and simmer until veggies are tender-crisp (about 40 mins).
- In a small bowl, whisk together sour cream, flour, lemon juice and pepper. Stir into soup.
- Stir in beet greens; cook for 15 more mins.
- Stir in chopped dill.
- Garnish each bowl with sour cream and dill sprigs.