Borscht with bacon

Anna Borscht with bacon was born in Belarus in 1980. When she was just 22 she moved to Prague, alone with her young son, in search of a more stable environment.

Anna is currently the communications manager for Youth Included, an organization devoted to the integration of migrants which organizes events and networking opportunities. One of those events is a regular cooking class which takes place in Prague 14, Černy Most, where 33 percent of the population is Ukranian. The cooking sessions have featured Roma and Indian cuisines and, most recently, this classic borscht. This beet root soup is traditional not only for Belarus, but also for Ukraine and Russia. Every family has its own variation but it always comes out nourishing and delicious. Borscht is typically based on boiling beef and pork bones, or both, but this particular version was made with the group’s vegetarian participants in mind.

Add grated beets, carrots, and diced tomatoes. Add the water and lemon juice to the vegetables and stir. Reduce the heat to low, cover the pot, and simmer for 20 min. Boil the stock in a kettle.

Add to the shredded, softened vegetables. Bring to a boil and add the salt. Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes. Meanwhile, heat 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until golden. Add the onions to the pot and give it a good stir.

Finally add the black peppercorns, bay leaves, garlic, and dried parsley to the soup and continue cooking for another 5-10 minutes. Remove the borscht from the heat. Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh dill. November in the Youth Included community space. Would you like us to write about your business?

Is 2023 the year you learn Czech? 8, Praha 8, 186 00 Czech Republic. This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill, then topped with a dollop of sour cream. Borscht This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill, then topped with a dollop of sour cream. It’s a great recipe for a chilly day! Elise founded Simply Recipes in 2003 and led the site until 2019.

She has an MA in Food Research from Stanford University. Elisabeth’s grandparents were Ukrainian, and I think borscht was one of her favorite soups to make. Every time I make or eat borscht I think of my friend and the discovery of how good a soup made primarily of beets can be. The wind is howling outside, if any leaves remain on the trees, they are sure to come down today. Here is a wonderfully satisfying beet borscht, perfect for a cold weather day.