Borscht

When you hear the name borscht what comes to mind rather depends on where you are, or at least where you call home.  These days the soup is associated with Eastern Europe, with somewhat different tastes depending on whether the recipe comes from the Ukraine, Russia, Poland, Belaruss, etc.  All are based on beetroots (this has changed over the centuries) which means the soup ends up red.  Likewise all are tart or even sour, nearly always served with sour cream. Since many versions of borscht are Jewish, this one will be based on beef (although pork remains an option). 1 lb. beef (preferably chuck, cut into tiny pieces) 3 medium beets (peeled & shredded) 3 cloves of garlic (minced) 3 […]