Melissa is one of my very favourite homestead bloggers who has taught me so much of what I know about homesteading, cooking from scratch, canning, organic gardening and more.
Once in a while some of my work is published over on her website. When it is I like to link back to it here for my readers to find easily. This is one such post!
This month I wanted to share my mother’s traditional Ukrainian Borscht recipe with Melissa and her readers (and of course with you too!)
Traditional Ukrainian Borscht
Being of Ukrainian heritage, borscht makes regular appearances on our family table. Usually it is my mom who makes it. (I even called her while I was in labour with my daughter and asked her to come over and make a pot of borscht for when I got out of the hospital!)
Beets, potatoes, carrots, cabbage, garlic, canned tomatoes and dill make up the bulk of this soup. But depending on what’s in season, you may add other ingredients such as green beans and fresh tomatoes.
This hearty, healthy meal is delicious on it’s own topped with fresh sour cream and eaten with a side of bread and butter. It also goes great with perogies, cabbage rolls and other Ukrainian fare. It’s a warming soup on a cold night and a fresh and tasty dish on a late summer’s eve.
It’s also a super frugal meal that helps stretch your food budget and use up any veggies you’ve got in your garden or fridge so that nothing goes to waste. You can also include meat if you like, but our family typically eats the vegetarian version.
No matter how you like it, there’s a pot of borscht for everyone!