I often get asked for my borsch(t) recipe, why? Maybe because I have a horrible habit of posting everything on Facebook. But maybe because it is good, and other people want to join in on the Eastern European goodness.

We are going to start with some water, chicken broth cube and chicken:

  

   While the chicken is boiling, let’s take care of the vegetables! Get your peeler and knife ready

 Onions and Carrots first, because they need to be fried!

 Fried in oil, of course!

  Then come the potatoes:

  The cabbage and the beets (the beets are also supposed to be grated, I just forgot to take a picture!)

   Now it’s time to take the chicken back out and cut it up ! Did you think I was going to leave it like that?

  It’s time to throw it all in! Beets usually cook the fastest, so put them in last!

 So that’s where they keep the color:

  You are also going to want to use some of these:

 But remember: Balsamic Vinegar goes in after borsch(t) has cooled off. Can’t put it into a boiling hot pot!

Enjoy!

I know I will

And so will Sam!

xo,

ZhenyAH!