horseradish

Red Velvet Borsch

Red Velvet Borsch

My grandmother and my aunt Tamara used to make a lot of Borsch. It would differ, depending on the time of year. At Lent, it was always without meat, and water was used as the base of the soup. Other times, beef bones and stewing beef were used, the meat shredded after cooking and put back into the soup. This version was hearty, delicious, and perfect during the colder months. My mother’s borsch was slightly different, although equally delicious, and, like my aunty Tamara’s and grandmother’s, was always served with a big bowl of sour cream and horseradish; so commonplace on a Russian table. 

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