Alphabet Soup - &Amp;Quot;B&Amp;Quot; - Stevie's Crazy Kitchen Blog at - 255490

Stevie's Crazy Kitchen

Alphabet Soup - "B" 
Nov. 1, 2011 12:00 pm 
Updated: Nov. 2, 2011 6:39 pm
I believe I've stated that my "tentative" soup list would be Borscht...  It must simply be that I'm as old as the hills, as none of my "newer" (meaning printed in this decade) books seem to have recipes for Borsch, Borscht, or Russian Borscht.  I find this a tad odd, but then I guess today's modern families have lost interest in the recipe...  Could it be said that the recipe died with generations gone by?   That it died with the loss of relatives actually FROM the "old country?" 

I've been familiar with the word all of my life, tho I've never once spoken to anyone who has actually EATEN borscht...  While my first ever book does have a recipe, I cannot "date" the book, as a number of the front pages fell out long ago and were left by the wayside... (with the recipe for borscht?) 

I still have a bowl of Autumn Soup in the frige, but really should prepare soup #2... I have a long list to prepare before meeting the letter Z!  Between now, and tomorrow morning, I will decide just what to prepare for lunch...  While searching... I found a recipe for Beer Cheddar Soup (hey, if it has beer in it, can't be ALL BAD!)  My point is, that I'm curious Borscht, and that this may be the one and only time before I personally vanish from this world that I prepare and/or consume this old world soup - or is it more of a stew?  Time for more research I presume, before crazykitchen gets warmed up once again!

Share your thoughts and knowledge if you wish... as I will continue to search out the origins of this dish, only to report my findings later...

Meanwhile, be healthy, be happy, be crazy!
Nov. 1, 2011 12:28 pm
I love Borscht! Coming from a Ukrainian background (my father was born there), his mother made the most DELICIOUS Borscht! and it is a soup, not a stew. Stews are thick and hearty, whereas Borscht are thin and meant as a lead-in to the main course. If you are wanting an authentic Borscht recipe, email me at and I will share my Baba's (Ukrainian for Grandma) recipe :)
Nov. 1, 2011 12:53 pm
never had Borscht
Nov. 1, 2011 2:07 pm
DEfinitely not a stew, clear pinky-red from the beets. I don't care for it, but I value it's ethnic importance and have eaten at the homes of friends during the holiday season, esp. for Russian Christmas which I think was on Jan. 7. Had perogies (spelling?) too which I loved, some with mashed pots and some with sauerkraut. Great heritage, hope you find a great recipe, I will anxiously await the report.
Nov. 1, 2011 2:53 pm
I love borscht and inspired by you, I have beets on my Farmers Market list for tomorrow. There are several good recipes right here on AR. If you went back to your earlier soup blog, you'll know I made your Autumn soup my way. We liked that and love borscht so I'm excited to see what else you come up with.
Nov. 1, 2011 6:37 pm
I truly MUST thank you all for the input!! Gitano, I may just email you later this eve... and thanx for the offer! Covergirl, you've reminded me of a Christmas meal I once spent with tree siblings of Polish extraction... I'm remembering only the pierogies and pickled fish tho, I fear... it was sooo long ago! I've also lost touch! KS, seems you voiced that you don't care for "beets," so you're most certainly "excused" lol! BSM... I do recall you saying that you'd make the A soup... Per Borscht, I can only hope that what I make is "half way" authentic... I'd hate to upset anyone! My entire intent is to experiment with new recipes, and share with you all what I "find." Be well, all! Keep the comments coming - I LOVE hearing from you all!
Nov. 1, 2011 6:40 pm
I love Borscht as well, all this talk about beets today, I think I will need to make some soon.
Nov. 2, 2011 10:22 am
hope that I've not stirred up a hornets nest... lol! On to borscht recipes!
Nov. 2, 2011 1:03 pm
Sorry, but I have tried since grade school to like beets. They are good for you. I should eat them but BLECH! I can't get past the taste. Too earthy or something. Yes, I know that coming from the one who cooked a snake. Good luck with your soup. Looking forward to the cheddar and beer soup :)
Nov. 2, 2011 6:39 pm
No prob, Cat! Guess I'd best stock up on cheddar (we're critically low! and cheese lovers!) Keep in touch!
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Stevie crazycook

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Lansing, Michigan, USA
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Phoenix, Arizona, USA

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Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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