Not My Mother's Borscht...


January being the national month of soup, we have been offering two choices for soups on the menu, and it has been well received. Nothing like a bowl of soup to warm you up in the cold weather! Couple of friends suggested that I would offer the double celery soup this week, and we are. Double Celery soup is mild, light and creamy soup so I thought it would be fun to make a heavy, chunky, more like a stew kinda soup for the 2nd option.

Borscht is what keeps coming to mind. My parents being immigrants to Iran from; back then what was called Soviet Union, were very particular about their Borscht . Mama would make it often during winter months but I was never a fan. The base of the Borscht Mama makes is a bone -n beef shank that cooks for hours and hours to make a bone broth, and so the meat falls of the bone. Then she adds the veg, herbs and seasonings. As children, my brother and I hated that smell and often tried to leave the house or go in a room furthest away from the kitchen and shut the door so we won't smell the meat. Brother would sometimes insist on putting Vicksrub Ointment under his nose so he wouldn't smell anything.

At dinner time when it was all done and soup bowls were filled with this colorful and hearty soup, Brother and I still could not get our selves to eat it. Even till today, I don't think either one of us has tried the Beef Borscht. Sister 1 and 2 however, loved Mama's Borscht then and still do now. Why am I telling you all this? Well, the borscht I make is "Not My Mother's Borscht". Yes, it has all the same hearty veg and flavors but no beef, no bone and no fat... except a little olive oil. If you don't like chunky soups, all you have to do is put this soup in the blender, add a little sour cream to it, and you've got yourself a creamy beet soup that would even be good if served cold. If Papa was still around, he'd probably roll his eyes at the first sight of my borscht but after the first bite, I know he would be hooked :)

Once again this week, my menu is inspired by Papa's favorite things...olives, caper berries, mushrooms, feta, steamed potatoes, savoy and napa cabbages, ...and Borscht.

We are looking forward to cooking this weeks menu for you; and hope that you will be enjoying it as much as we will be preparing it.

From everyone at Ezie and Emil... It's All about food!

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