Happy New Year – 2012

Borsch. I know most of you immediately think of that jar of watery, vinegary pink broth with floating hunks of slimy ex-cabbage. That stuff should be outlawed. No self-respecting Ukrainian would even try to call that Borsch. No, real Borsch comes in as many forms as there are Russian cooks. Each one makes their Borsch a little differently, and as an honorary Russian/Ukrainian (by the grace of my children), I am no different. My borsch is an amalgamation of at least three different recipes, taking ingredients and techniques from each, and getting a little better each time. The latest improvement: […]




