My chopping mess. |
I believe borsch originated from Ukraine but it is a staple soup throughout east Europe. It is known for its distinct deep purple color and the perfect way to warm you up, all the while
providing a nutritious meal. The base for the soup are beets and it can be prepared many different ways.
The delicious recipe I'm passing along comes from my friend Uliana, who has many times warmed me up with her version of borsch.
Moldovans use pepper kernels |
Borsch
chicken breast
chopped potatoes
chopped onions
grated carrots
cannellini beans
lot of salt
pepper
fresh chopped dill
fresh chopped parsley
chopped green onions
thinly sliced cabbage
peeled and grated beets
lemon (squeeze lemon onto beets to preserve the full color of beets)
sour cream
Step 1: Boil one chicken breast, reserving the broth. Shred chicken and set aside.
Step 2: Chop potatoes and onions. Fry partially for quicker cooking.
Step 3: Bring reserved broth, potatoes, onions, and carrots to a boil. Add water.
Step 4: Add beans, chicken, salt, pepper, dill, parsley and green onions.
Step 5: For the last 10 minutes, add cabbage and beets.
Step 6: Serve soup with a dollop of sour cream.
Eastern European yumminess! |