I have good memories of eating Mom’s Borscht soup on many occasions. Borscht is a soup made with beets. It originated in the eastern Europe and Russia area. There are many different versions, and it isn’t always spelled the same, either. I didn’t remember exactly how Mom made it, but I was hungry for it. I looked at some Borscht recipes and selected ingredients I wanted to use that would probably make my Borscht taste similar to Mom’s.

I know Mom used fresh beets and stew meat, but I thought I would make a quicker version that I would be likely to have time to make more often. Preparation time is about half an hour, and simmering time is about an hour. The recipe provides about seven or eight 2-cup servings.  I love soup on chilly winter evenings, and maybe you do, too. I thought I would share this recipe with you.

 Recipe here.