In the kitchen

Borscht & Baba Cream – 2,000 calories of OMG

Our amazing CSA-Box supplier, has requested the recipe for last post’s Spring Borscht | A Modern Ukrainian

So I figured if they wanted it, maybe you did too! As a treat I am also including the recipe for Baba-Cream (or Dill sour-cream for those of you without Baba’s, you poor things!) 

Summer Borscht Recipe


    • 1 bunch of beets
    • small bunch of carrots
    • 3 spring onions (the bulbous kind not scallions)
    • 1 bulb Garlic (more/less to taste)
    • 1 mini purple cabbage (1/4 large cabbage, OR be brave and double the recipe for a large cabbage)
    • 1lb new potatoes
    • water/broth
    • olive oil, salt, pepper


  • Roast beets + Potatoes for 35-45 mins drizzled with olive oil & s/p
  • Remove any tough skin bits and chop into bite sized pieces,
  • Set aside
  • Saute carrots, onions,garlic (add any additional hard veggies at this point)
  • Add sliced cabbage, saute until just soft
  • Add roasted beets & potatoes, including pan juices
  • Cover with water/broth and bring to a boil.
  • Simmer for 30-45 mins
  • Add fresh dill to finish

Now this is where recipes all tend to deviate. Some call for vinegar to be added, some call for cream. I personally don’t like re-heating dairy, and adding vinegar doesn’t do it for me so that only leaves…..




  1.  Saute green onions in butter until soft
  2. Add Cream to pot
  3. Heat until JUST BEFORE boiling – You want the cream to be HOT, but if you over boil it will not set. As soon as you see 1 bubble, you are done!
  4. Remove from heat – Transfer to jar/bowl/container that is not the pot
  5. Stir in chopped dill and vinegar
  6. Refrigerate for min 1 hr – over night is best

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