Borscht is a red slightly sour tasting sour very popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines. The name and the dish entered the English language and cuisine not through Slavic, but through Yiddish communities. When the Yiddish-speaking Ashkenazi Jews from Eastern and Central Europe took the dish with them to Western Europe and later to North America. The Yiddish name pronounced as borsht, naturally originates from the East Slavic борщ (borshch).

Ethiopia produces an abundance of Beetroot readily available and the soup is delicious served hot or cold with a dollop of cream or yogurt swirled around in it.

Ingredients for Borscht

2 large or 3 medium potatoes chopped small

1/2 head of cabbage thinly chopped

10 cups water

6 cups vegetable or chicken broth

2 large or 3 medium beets/beetroot washed and peeled

1 medium onion finely chopped

2 carrots grated

4 Tbsp oil

5 Tbsp ketchup or 4 Tbsp tomato sauce

2 bay leaves

4 Tbsp lemon juice

1/4 tsp freshly ground pepper

1 tsp salt

2 Tbsp chopped dill

  

Instructions

Grate carrots and beets and finely dice onions. Slice potatoes in 1/4″ thick pieces and finely slice 1/2 head of cabbage.Fill a large soup pot with 10 cups of water and 6 cups chicken broth and bring to a boil. Add potatoes and cook 15-20 minutes or until potatoes are almost cooked.

When the potatoes are almost cooked and you can smoothly pierce them with a butter knife, add cabbage and continue to cook 5 minutes.

While potatoes are cooking, heat a large skillet over medium/high heat. Add 4 Tbsp olive or sunflower  oil. Sautée your beets, carrots, onions and bell pepper (optional). Sauté until vegetables are soft (10-15 minutes). Stir in 5 Tbsp ketchup when veggies are almost done cooking. Add sauteed veggies to the soup pot. Add 4 Tbsp of lemon juice, 1/4 tsp ground pepper, 1 tsp of salt, 2 bay leaves, 2 Tbsp of chopped fresh dill. Cook another 5 minutes, or until the cabbage is very soft and well cooked. Add more salt and lemon juice to taste.