Laura’s Baba’s Borscht

24 Sep


Sweet, sweet borscht!  Vitamin packed bowl of steaming goodness!  Decadent soup of garden’s bounty!  Delightful dish of Ukrainian yumminess… sighhhh.

I have a soft spot for borscht.  You know the difference between a garden carrot, like fresh out of the earth, vs. store bought, tasteless carrot?  That is what my memory of my grandma’s borscht is.  Cabbage, beets, potatoes, carrots and dill all straight from her garden, into my bowl, into my belly (along with a generous shot of cream just to turn it from a deep reddish colour to an eye pleasing fuschia!  Part of the joy of eating borscht was to swirl in the cream and watch the milky pink take over my bowl and transform the whole thing!)

I grew up eating this stuff every summer when we went to Saskatchewan to visit my grandparents, Pete and Zella Hayduk.  My Grandma learned the recipe from her Ukrainian mother in law, known to us simply as “Baba.”

Well Baba, hope we’ve done you proud!  Still making, eating and raving about your borscht today!

I do mostly associate this with my lovely grandmother, but we can still call this Laura’s Baba’s Borscht


  • 1/3 C butter
  • 1 C diced onion
  • 3 carrots, diced
  • 6 C finely shredded cabbage
  • 3 beets, diced

Sauted the above in a large soup pot until veggies soft Add the following:

  • 19 oz. diced tomatoes
  • 8 C water
  • 2 tsp powdered beef stock
  • 1 1/2 tsp salt
  • 6 potatoes diced
  • 1/2 green pepper diced

Bring all to a boil, reduce to simmer and cook until all veggies soft. Add:

  • 2 TBSP (or more!) chopped fresh dill
  • pepper to taste

Serve with a dollop of sour cream, or pour in some cream (If you prefer a thicker borscht you can remove some soup and blend, then return to pot)

Shove it in your face!





One Response to “Laura’s Baba’s Borscht”

  1. gypsymoonsilverspoon October 8, 2013 at 12:37 pm #

    your description of borscht is so poetic. I too have a soft nostalgic spot for this dish. I think I will have to try this!

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