September 9

Eastern European Cooking: Borscht



My friend Mike’s wife Natalia gave me a cooking class on how to make her version of “Borscht”. It’s a delicious soup found throughout Ukraine, Russia and most Eastern European countries that is bright red from fresh beets and has everything you could want: meat, potatoes and vegetables. It’s perfect to feed a crowd during the colder winter months.

3 carrots, peeled
3 beets, peeled
3 garlic cloves, chopped
2 lb meat (half chicken breast, half pork tenderloin or chop), chopped into bite-size pieces
1 onion, chopped
3 potatoes, peels and cubed
½ cup fresh dill, chopped
½ cup Italian parsley, chopped
1 lemon
1 14-oz can pinto beans, rinsed

Extra-virgin olive oil
Kosher salt and black pepper
Serving: Sour cream and herbs

Fill a large pot with 10 cups of water, add the carrot and beets, bring to a boil and simmer for 30-60 minutes (the longer the better).

Remove the carrot and beets and let cool.  In about 10 minutes, you must grate the carrots and beets. It’s easier to do this in a food processor with the grating attachment (that’s what Natalia did). In the same pot, add the potatoes and meats and bring to a simmer to cook for 15-20 minutes.

Meanwhile, chop up your other ingredients.

In a large frying pan add 2 Tbs olive oil and saute onion for 3-5 minutes, until softened. Add the garlic and cook for 1 minutes. Add the beets and carrots, add 2 tsp salt, and pepper, and a pinch of sugar and cook for 5-7 minutes until softened and caramelized. Add the herbs as well and cook for 10 minutes. Taste and adjust broth as needed. You want it to be salty, flavorful and a bit sweet from the beats.

To join our Fall cooking classes go here.

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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