When I was little, I had a t-shirt which pictured a soup can that read, “Baba’s Borscht”. The print had the nostalgia of an old Campbell’s soup can and the familiarity of my own heritage: I’m half Ukrainian.
My Baba (pictured above on the left) loved me, and I loved my Baba. I also loved her perogies and borscht :-p
She died of breast cancer when I was six, and I do miss her. Especially being here, the country in which she grew up.
I still have that t-shirt.
1 large beet
1 large Idaho potato
1 large carrot
1/2 Vidalia onion
1/2 small cabbage
1 clove garlic
1 tbsp. tomato paste
1 tbsp. season salt
1 tbsp. white vinegar
2 tbsp. chopped fresh dill
Skin and dice the beet, potato and carrot.
Slice the onion into thin slices.
Chop the cabbage.
Put the vegetables and whole garlic clove into a pot and cover with 1/2 gallon of water.
Cook on low until vegetables are tender, approximately 30-45 minutes.
Remove from heat and add dill, salt, vinegar, tomato paste and the juice of one lemon.
Add more salt, vinegar or lemon juice to taste (the amount of these ingredients I add have been different every time I make it).
One thing that’s a constant, this soup – like many others – is even better the next day.