Baba’s Borscht

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.

Baba’s Borscht

INGREDIENTS:
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 lemon
1 tbsp. season salt
1 tbsp. white vinegar
2 tbsp. chopped fresh dill

DIRECTIONS:
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.
Taste.
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.

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