Borscht with Beef

Borscht with Beef

My wife and I have been members of the International Center of Worcester for many years.  The Center organizes professional exchange programs for international visitors – primarily from Russia and former Soviet territories.  I have lost count of the number of guests we’ve welcomed into our home, some for as short as a weekend while others for a week or two.   Our very first guest (Olga) was a school administrator from Saint Petersburg and while here taught Kath how to make borscht.  When I saw a recipe for Borscht with Beef in the most recent Eating Well magazine it reminded me of her visit, and inspired me to give it a go.

I’m not sure how close this variant of the recipe was to the dish Olga made many years ago, but I must say it was great.  We love beets and the color they add to anything (including my hands as I was peeling them).  They provide a vibrant hue to this soup, which is also packed with onions, celery, cabbage, mushrooms…and of course beef.  Topped with a spoonful of sour cream and some fresh dill this is a dish that looks as good as it tastes.

Funny to think that Olga could stumble upon this blog and be reminded of that visit.  If so…we still think of you Olga, be well!

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