Borsch

My chopping mess.

If you live in the northeast region of the United States then you've probably heard of borsch, if you haven't let me introduce you to this yummy east European soup.

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!