Since I’ve been making borscht since I was a kid, and we take it oh so seriously, I’d like to contribute my recipe when you do find yourself wanting a bowl.

Yes, I know there are a hundred variations, this is the one that I love and know, so if nothing else, it makes a great base.

• 1 1/2 lb beef, round tip cubed (any stewing cut will work)
• 1 teaspoon chicken bullion (Better Than Bouillion is the best)
• 3 bay leaves
• 1 1/2 T canola/vegetable oil, divided
• 4 fresh beets, peeled and grated
• 3 large carrots, peeled and grated or thinly sliced
• 1/2 large onion, diced
• 1/4 head of large cabbage, shredded with a knife.
• 3 large Russet potatoes, cubed
• 2-3 tablespoons tomato paste – half a can.
• Fresh dill/parsley
• Salt and fresh pepper
• Sour cream
1. Fill a large stock pot (8 or 12 quart) with water, about half way. Over medium-low heat, add the cubed beef, bullion and bay leaf. Let the beef cook slowly, so it is tender, at least 45 min. (As the foam accumulates on the surface, just skim it off with a large spoon.)
2. Meanwhile, in a large skillet over medium heat, add half the oil and then the shredded beets. Sautee for 15 minutes or so, stirring frequently.
3. In another large skillet over medium heat, add the remaining oil, shredded carrots and onions. Mix and sautee for 10 minutes.
4. While the beets, carrots and onions cook, add the shredded cabbage and 2-3 tbsp salt to the stock pot, to taste. Cook for 5-10 minutes and then add the potato to the stock pot.
5. Use the beets frying pan and SAUTE the tomato paste w/tsp of oil for 5 min. This will remove any metallic taste. Add tomato paste.
6. Once the potatoes are cooked, add the beets, carrots and onion to the stock pot.
7. Let it simmer for 10-15 minutes, covered with a lid. Turn the heat off.
8. Serve with dill, a dollop of sour cream and some rye or Pumpernickel bread.

Borsch is very forgiving. If you love potatoes, add more of those and less carrots. It really doesn’t matter. Just keep tasting it and seasoning it until you say, holy cow, this is good.