Babushka's Borsch

Taught to me by a dear babusya in Kyiv, Ukraine.

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Step 1

Wash beets and simmer whole in hot water until soft. Let cool.

Step 2

In a pan, heat oil. Add chicken with carrot, garlic, and onion. Put a little oil and water into the pan and heat but don't fry.

Step 3

Add potatoes and cabbage to a separate pot with hot water and a little oil. Bring to a boil. Stir with a wooden spoon.

Step 4

When potatoes and cabbage are done, add seasonings, then chicken/carrot/garlic/onion mixture. Cook for 15 to 20 minutes.

Step 5

Peel beets. Grate them onto a plate and set them aside.

Step 6

Add tomato sauce, then sugar. Squeeze lemon juice into soup, then add green onion.

Step 7

Add beets and parsley. Waiting until the very end to add the beets will give the soup its traditional, beautiful, purple color.

Step 8

Serve with a dollop of smetana (or sour cream) and rye bread on the side.