Ukrainian Red Borscht Soup
I come from a Ukrainian family and grew up hating red borscht until I grew older. The first time I made it, I was already living in Austria with my husband and kids. I decided to whip it up; going on my memories, and it was a huge hit. So much so, it's become one of our fall-backs. Traditionalists will cringe when I say this: I add Tabasco to mine; a bit of balsamic vinegar and tomato juice. Why the Tabasco?
At Christmastime, red borscht is a staple dish, along with mushroom-filled "Vushka" or ravioli. There is always one in the batch that is filled with black pepper instead of mushrooms. The Vushka are then used, like dumplings, in the borscht. The one to bite into the one filled with black pepper, is the winner of all that year's luck. :-) I have had -- in my 43 years -- my share of the black pepper Vushkas. To be honest, I can't imagine a borscht without a kick. That's actually when I really started liking it... Maybe I'm Mexican, really.
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Jan. 18, 2013