Baba's Borscht

Hey Everyone,
Sorry It's been awhile since my last post, I've been crazy busy with rehearsals for a concert that took place last weekend with the Chilliwack Symphony Orchestra, here's a link to a rehearsal

April 1st, 1880, 132 years ago last Sunday, my great grandfather was born in a little village in eastern Europe. To me family is very important, with my Russo-Hawaiian background, there's one dish that has passed from generation to generation and is a staple at our dinner table, my Baba's Borscht. I dedicate this to the memory of my grandmothers beloved father and my great grandfather, Alexei. Enjoy!

5 beats
2 potatoes
2 carrots
2 onions
6 cloves of garlic
1 stick of celery
1 cup of white vinegar
1 handful of fresh dill
1 liter of Chicken broth (home made)
salt and pepper to taste


*The thing that sets this borscht a part from any other is the preparation. Most recipes call for the dicing or chopping of the root vegetables, not this one. All the root veggies MUST be shredded by hand, adding that old country feel...

Slice onions into ringlets and dice garlic, fry until golden in large pot. (10mins)
Add chicken broth and another liter of water bringing to a boil.
At a heavy boil add shredded carrots, potatoes, celery, and beats. let boil for 40 mins.
Chop fresh dill and add vinegar. Let the soup simmer for an hours on medium to low heat, and serve with rye bread and sour cream, you wont be disappointed!