Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.
It turns out, of course, Grandma never used a recipe herself. She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit. Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.
For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!
Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.
2019 -Recipe edited for clarity.
Helpful Kitchen Tools:
-Shredder or Grater
-5-6 small bowls for mis-en-place
-4 cup capacity measuring cup
-Large Stock or Canning Pot (12L capacity+) with lid
-Large Pot (8L capacity or so)
-Two Bowls (6 cup capacity or so)
-Potato Masher
-2 Cutting Boards
Not spelt, and not a wheat berry (though those could be substituted in a pinch), farro is enjoying a renaissance. Though less known today than in centuries gone by – cultivation tapered off with the fall of the Roman empire – it is again becoming easily found… and deservedly so. High in protein, fibre, vitamin B3 and naturally free of fat, sugar, and sodium, this whole grain packs a nutritional punch.
This soup is unreservedly delicious, and after a few minutes prep is very happily left alone save for the occasional stir while the farro slowly cooks and the broth fills your home with smells of Tuscany. Start it early, grab a book, and enjoy a glass of wine while your hearty dinner makes itself. Alla tua salute!
This Tuscan soup of ancient grains and hearty vegetables is the perfect warmer for crisp early fall or the chilliest winter days. Let it be after 10-15 minutes of prep, allowing it to bubble away on the stove to fill your home with comforting smells of wholesome nourishment.
Great as leftovers for 2 days, refrigerated. May be jarred and kept frozen, 1 month.
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