Pearl’s Borsht

A traditional soup from my mother’s side of the family. She came from a group of Mennonites who lived in Russia for many years, and brought to Canada this delicious version of Russian borsht. When I was in China in 1984 I ordered borsht in a restaurant in a Russian hotel, and it was just like this.

Ingredients:

beef short ribs, large onion, can of diced tomatoes, 2 medium-sized beets, half a small cabbage, carrot, 2 potatoes, bay leaf, bunch of dill

Method:

Sear ribs in oil, sprinkling with salt and pepper. Add chopped onion. Add water to cover and bay leaf, and simmer for 1 or 2 hours. Remove bones and chop meat. Add canned tomatoes, other vegetables (chopped), and dill. Simmer another hour. Serve with cream or sour cream and bread or buns on the side.