Ukrainian Borscht is one of the most complicated soups I have ever made but it always tastes great on a cold rainy day. When I first moved to Amherst I was seeing an acupuncturist who suggested I eat earthy root vegetables to improve my circulation. He also said that this would help me to grow some roots in my new town.
Definitely a cold weather earthy soup, Borscht is made with a beet, cabbage, dill base with a sweet and sour taste made from combining a bit of vinegar with sugar. The best way to eat it is by breaking off a chunk of hard crusted bread, dipping it in some sour creme, and then soaking up the liquid and vegetables until it turns your fingertips bright red with broth.
The first time I had ever eaten Borscht was with my friend Fatima at the Russian bathhouse in Sheepshead Bay where we drank tea with cherries, soaked in the hot saunas all day, and talked about places we'd always wanted to go.
The first time I had ever eaten Borscht was with my friend Fatima at the Russian bathhouse in Sheepshead Bay where we drank tea with cherries, soaked in the hot saunas all day, and talked about places we'd always wanted to go.
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