My Homemade Borscht
Although there are many variations of borscht (not to mention different ways to spell it), I do not follow a specific culture of borscht making. My great grandma Halwas was from Poland, and I remember my grandma making variations of beet and cabbage soup. However, this recipe is by no means a family secret. This is my own version that I truly prefer.
2 tbsp olive or camelina oil
2-3 garlic cloves, minced
1 yellow onion, chopped
2 large carrots, chopped
4 beets, boiled, skin removed and diced
2 medium potatoes, peeled and diced
3 cups cabbage, shredded in food processor
1 tbsp parsley, dried
4 tbsp lemon juice
1 ½ cups fresh dill, chopped (A MUST)
6-8 cups vegetable broth (homemade broth see recipe here)
Salt and pepper to taste
Fry the onion, garlic, and carrots a few minutes. Add the beets, potatoes, cabbage, parsley, salt and pepper. Then add the vegetable broth, lemon, fresh dill, and more salt and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour.