Having lived in a number of countries and having dabbled in various cuisines, I came to think of myself as a bit of a culinary (and cultural, for that matter) chameleon. Whenever I make a vat of borscht, however, there is no mistaking me for anything other than a native Russian. Coincidentally, borscht also happens to be one of my husband’s favorite dishes, and, as luck would have it, his foreign wife came with built-in borscht-making skills (although, due to the number of steps involved, I only make it once or twice per year).
Since, as I said, I think of borscht as relatively labor-intensive, I always make about eight quarts at a time – it keeps wonderfully in the fridge for up to a week and freezes well too.
To properly enjoy borscht, you need to make it a day ahead, so all the flavors have a chance to meld and mellow out.
I always start my borscht with making beef stock using either marrow bones or roasts, or a combination of both. You can find a step-by-step bone-broth tutorial here:
In this particular case, I made my stock using two kinds of roasts – a chuck roast, which was perhaps a tad gristly for the job, and the so-called arm roast, which comes from the front of a steer and includes a cross-section of a marrow bone. Arm roast is my favorite in many applications (including pot roast), because it cooks up tender and has very little gristle or connective tissue throughout (and then, of course, there is that marrow bone – a prized Old-Country delicacy, exalted in many a work of Russian literature).
As far as the ratio goes, I usually use between 4 and 6 lb of beef to approximately 8 quarts (2 gallons) of water to get a gallon or so of stock by the time it is done in two to three hours. Note that I don’t simmer my stock an entire day, as I want the meat to retain some of its juiciness and flavor so I can cube it and add it to the soup later. Because I don’t often measure when I cook, I sometimes end up with borscht that is a little too thick, in which case I pour in extra water to get it to the right consistency. I then make up for diluting the beef flavor by adding a little bit of this nifty product towards the end (and since this particular concentrate tends to be really salty, I hold off on salting my borscht until I’ve added the beef base).
Whether you use packaged broth (which, by the way, did not exist in the old country) or homemade stock, ultimately it is beets that make borscht what it is, and I like mine roasted rather than boiled or sauteed (roasting directions, as well as all proportions, will be given in the recipe below).
Notice how smart I am, lining my cookie sheet with parchment paper to avoid beet-juice chiseling afterwards.
Next, we are going to be needing a few more root vegetables. I like to use carrots, parsnips, turnips, and celeriac, which I grate and saute in butter along with chopped onions prior to adding to the soup. With the exception of onions and celeriac, I leave these vegetables unpeeled.
Saute them until they look like this.
Next, stir about 2/3 to 1 can of tomato paste into the veggies you just sauteed while keeping your pan over low heat to help the paste melt. Please don’t be tempted to use fresh tomatoes instead, as they won’t give you the same robust flavor and throw off the texture.
Next, shred the cabbage (a sharp chef’s knife works really good for this).
Now grab your cooled beets and grate them.
Finally, cube the meat from the stock. Here I actually made a mistake of tearing it apart along the grain rather than slicing it across the grain, which would make the meat tender rather than chewy.
Note the marrow bone section at right. Back in the Old Country, bone marrow is considered a precious commodity worth fighting for, and I certainly don’t share mine with anyone. This, my friends, is the treat for the cook – I scoop it out with a spoon, sprinkle it with salt, and eat it with a piece of bread.
Once these preparations are complete, you can begin putting all parts together. Here is the complete recipe:
Meaty, Garlicky Russian Borscht
Makes approximately 7 to 8 quarts
For the stock:
- 2 roasts, such as chuck or arm, 2 to 3 lbs each, or 4 to 6 lbs soup bones (or some combination of both)
- 2 gallons cold water
- 1 whole turnip, unpeeled
- 1 whole large onion, peeled and studded with 10-12 cloves
- 2 large carrots, unpeeled
- 1/2 celeriac, peeled
- 2 large bay leaves
- 10 dried allspice berries
For the soup:
- 12 medium beets
- 1 medium head of cabbage, shredded (do not use the core)
- 2 small to medium unpeeled turnips, grated
- 2 medium to large unpeeled parsnips, grated
- 4-6 unpeeled carrots, grated
- 1/2 celeriac, peeled and grated
- 2 large onions, chopped
- 2 potatoes, cubed
- 3 sticks of butter, for sauteing the vegetables
- 2/3 to 1 whole 8-oz can tomato paste
- meat reserved from making the stock, cubed
- 1 whole head of garlic, cloves peeled and minced
- organic beef base, or an equivalent
- additional water or stock, as needed
- lemon juice, to taste
- salt and black pepper, to taste
- 1 bunch parsley, chopped
- sour cream and extra parsley, for serving
The Stock
Place meat and vegetables in cold water and bring to a simmer. Skim off the scum that will rise to the top just before the simmering point. Once the stock is simmering, add bay leaf and allspice. Cover partially and simmer for 2 to 3 hours, or until the meat is fork-tender and the liquid had been reduced by at least half. Let cool and strain, reserving the meat and discarding the vegetables and spices. Note that I don’t degrease my stock, but if you’d like to do it, chill it in the fridge overnight and use a slotted spoon to remove solidified fat from the surface in the morning.
The Soup
Preheat the oven to 400 degrees F. Wrap the beets tightly in foil and pierce the packages (the foil and the beets) with a fork in several places to allow some of the steam to escape, thus preventing them from exploding in your oven. Place on a rimmed baking sheet lined with parchment paper and roast for for 1 to 1.5 hours, or until a knife can be slid easily in and out. Remove from the oven, allow to cool, and unwrap. To peel them easily, hold each beet under warm running water while rubbing it with your hands – the skins will slip right off. Grate cooled beets and set aside.
Melt butter in a large stainless steel saute pan or a dutch oven (don’t be taken aback by the amount of butter – it will all be absorbed by the veggies before you know it). When the butter begins to foam, add grated parsnips, turnips, carrots, celeriac, and chopped onion and saute until the onions are translucent and the root vegetables begin to soften. Reduce the heat to low and stir in tomato paste. Set aside.
Bring strained stock to a boil and add the cabbage and the cubed potatoes. Reduce to a simmer and simmer for 10 minutes. Add sauteed root vegetables and 3/4 of grated beets (we’ll be adding the rest towards the end for additional color boost). Continue simmering gently, partially covered, for 40 minutes. If your soup appears too thick at this point, feel free to add more water or extra stock until the consistency is right. If using homemade stock, add beef base (do not add extra salt until you are done adding beef base as it tends to be very salty on its own). Stir in the remaining beets, cubed meat, minced garlic, pepper, lemon juice, and more salt if needed (the exact amount of lemon juice will depend on your taste, but the goal is to strike a perfect balance between sweetness and acidity so your borscht is neither too sour, nor too sweet). Simmer for another 10 to 15 minutes, or until the beets are no longer dark-red and the garlic has mellowed out. Remove from heat and stir in the parsley.
Let cool and refrigerate overnight before serving the next day.
And this is what it will look like. Serve borscht with sour cream, more parsley, and some fresh, crusty bread.
{ 63 comments… read them below or add one }
Wow. That looks great. I’m thinking Thanksgiving.
Do I understand correctly that the minced garlic is added raw, and then simmered 10-15 minutes? Just want to be sure I didn’t miss a step. I couldn’t help but think that roasting the garlic with the beets would be convenient, too. Have you ever tried that? I’m concerned the boiled garlic might be harsh or bitter.
That’s correct – we want the garlic to be raw when we add it because we want the garlic flavor to be on the sharp side (as it is not made entirely mild by simmering). Of course, it doesn’t mean you couldn’t try roasting it first, but if you are thinking Russian borscht, a pronounced garlicky undertone is a part of the experience.
Sofya
Is the reserved meat added to the soup?
I did not see that anywhere in the instructions. I have never made (or eaten borscht) & was unaware that it had meat in it.
I can’t wait to try this, but will wait until hubs is gone. He hates beets. You are lucky to have a man that appreciates them
Hi Lisa – you are right – I forgot to include it! I thought I was missing something. I’ll correct it as soon as I get a chance later today. Thank you for taking the time to point it out, and yes, it is added at the same time as the root vegetables (frankly, you could also add it at the time of adding the garlic, wouldn’t make a difference).
This looks great! I would love if you submitted it to my Power of Pink Challenge to raise Breast Cancer Awareness.
OMG! I love borscht and have been thinking about making it too (I just got a bunch of beets from my CSA). But I think we use fewer root veggies (don’t remember celeriac or the others). My grandma also simplified it for herself so it’s not as labor-intensive (she omits the whole meat part) and it’s tasty, but not the same borscht we had in Uzbekistan.
You know, borscht is the only soup I’ve ever actually liked. Spent two weeks in Russia (sorry, don’t recall where off the top of my head, I know we flew into Moscow, but don’t recall the names of the cities we spent time in) in highschool, and were feed borscht alot. I didn’t expect to like it, as I don’t care for soups in general, but I ended up liking it alot (I don’t normally like beets either, weird).
I’ve just discovered your site and I’m thoroughly blown away by your mastery of so many aspects of food and farming, your photos, and the general spirit of the site. I’d love to contact you by e-mail but see no contact button.
Keep up the wonderful work. We need more people like you out there.
Hello Jonell – thanks for stopping by. There is an email button right next to the Facebook/Twitter/RSS button set at the top. Thank you!
This is FANTASTIC! I have spent the past nearly 7 hours cooking, chopping, grating, slicing, dicing, roasting and made a huge pot of this most delicious soup! It’s cooling now and getting ready to go into the fridge so I just had to try it! I couldn’t wait until tomorrow after the flavors melded. It’s super and is the BEST borscht I’ve ever had! I’ve made several different recipes and was going to give up on borscht until I saw your recipe and pics. Mine looks orange as opposed to red like yours as I used yellow and red beets. Other than that, I followed your recipe closely. I’m flipping out over how good it is, it’s unbelievable!!!! Thanks so much for posting! I love this website and some friends are now subscribing to it as well!
I could find celeriac and no one around here grows it on their farms. I didn’t substitute it with anything else. I’m sure it would have been a wonderful ingredient to the recipe but as it is, it’s perfect!
Hey Blanche, so glad it worked for you. I think I do mention that it takes what seems like all day to make it, especially without a food processor to do all the grating, which is why making a giant pot and freezing most of it is great – it freezes so well. Celeriac is indeed optional, unlike carrots or cabbage or beets, for instance. Even if you make it without parsnip and turnip and celeriac and just go with the others it will still be great – or you can just throw in an extra turnip or parsnip instead.
I can see why you spread the tasks over 2 days but decided this was my Sunday project and it was worth every minute! Adding the garlic close to the end made an enhanced the soup. If the bits had been sauteed with the veggies, the garlic would have been lost in all the other flavors. Roasting the beets inside foil pockets and then grating them after removing the skins kept the flavor and contained their texture. :0)
That’s the reason garlic is added at the end. For the punch.
I started a batch yesterday and finished it today. It is fabulous. I made a smaller batch, since I’m the only one who will eat it. Didn’t have celeriac, substituted juniper berries for allspice, and managed to forget the cabbage. Threw in a bit of red balsamic vinegar. Did not have any sour cream, so used a dollop of goat cheese. Delicious the first day, and am looking forward to the next!
You managed to forget the cabbage?!!? I bet you didn’t forget the vodka!
I made it!! It’s so good. A very powerful soup. Tastes just like my old boyfriend’s mother used to make (they were Ukrainian immigrants), and in fact, better
I’m a little fearful of how much butter goes into this soup, but it it really tastes wonderful anyhow. I was looking forward to trying the bone marrow, but for whatever reason all the marrow boiled out of my poor soup bone in the middle of cooking :’( I wonder, would it be good to slightly brown the pieces of meat and bone before putting them into the pot?
Cooking this was definitely time consuming and lots of work. Especially when your new kitchen isn’t stocked yet with a proper vegetable grater -_-”….. so I just turned it into a Zen like exercise in hand chopping almost everything. Definitely improved my knife skills
Thank you for such an authentic recipe!
Glad you liked it! You can certainly do that with the marrow (brown first and eat it).
I know this might seem like a silly question, but is it a warm or cold soup? I know you had said to leave it in the fridge for a day after making it so the flavors meld, and I’d assume that since it has meat in it you’d re-warm it… but just wanted to make sure!
Piping-hot.
Dear Sofya, if you are from Russia, why do subscribe to the misconception of adding “t” at the end of “borsch”, as there is none in the Russian word?
I never miss a chance to correct my fellow Americans, but you missed a great teaching moment via your site.
BORSCH it is!
Thanks.
Because google speaks American, silly.
OK, I’m going to try this.. I am just an American guy, and it seems like a
lot of work; but the truth is that I love all the ingredients, and I can’t
imagine that the end result wouldn’t be delicious. I have a distant
East European history, and it seems like something I should know.
Sure is a lot of work. An easier way to do it would be to add the grated veggies and onions without sauteing first. You can boil beets instead of roastig. And use store-bought stock.
One of my favorite comfort foods! I cannot wait to try this recipe!
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YUM!! I am a borscht fanatic!! Can’t get enough of it!!!
Do you think that some of your homemade yogurt could be used in place of the sour cream?
Oh, absolutely!
hello sofya, this looks and sounds exactly like ukrainian borscht, Russian borscht is not made with beats maybe see if you can find the difference in the two
We don’t differentiate like that where I come from in USSR, not to mention that this is the Google-appropriate title. Russians all make borscht with beets, and you are perhaps thinking shi, the cabbage soup. What they may not use is the celeriac, but this is an American blog for the American audience.
ukrainan borsht is made with cabbage and mostly beats ect ect, im from ukraine, i know this lol but im just trying to find out which russian borcht is the clear type of soup……..
Aaron, I think the borscht you’re looking for is Zeleny borshch (green borscht).
Hello Aaron I believe I know exactly what type of borscht you speak of. My family immigrated to Canada in early 1900 when Kiev was still apart of Russia and we are Russian. Our Borscht is made of cabbage, dill, garlic, potato, tomato, carrots, onions and the smallest beet just for color my Baba would say. This Borscht is not red it is a orange almost. The name for this is Doukhobor Borscht! If you google this I’m sure you will find detailed directions. A hint use yellow flesh potato it is better for you and less starch. Hope you enjoy!
I am glad I found your yogurt recipe , my mother made it every other day with the flame of the pilot in the gas stove, I can not wait to make your borscht recipe, I was born in Mexico City with population of 21 million (last time I checked) married a Texan and moved to Houston, Texas, my father in law was a russian inmigrant from Kiev and arrived in the Island of Galveston in the early 1900′s he loved borscht and I learn to love it also (his recipe was more clear beet broth) . When I’ll cook the borscht I will eat the marrow, it is a real treat, but I will eat in a traditional mexican way with a corn tortilla for a true mexican taco, Great recipies and pictures!!
Kiev is in Ukraine, not Russia. Russia had Moscow
You would love to be in contact with my friend Natalies: http://www.chickenblog.com/ You are like two peas in a pod!
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I have a couple questions for you, I was at the store yesterday getting all the ingredients to make the borscht but they didn’t have ANY meet with the bone or even soup bones. Am I still able to make a beef stock without the bones, and if so how? Also could not find any allspice berries, how crucial are they to the meal? Any substitutions I might be able to make for them? I enjoy cooking but am very new to it so I’m truly clueless right now as what to do…help!
Yes you can make stock with cheap roast-type meat or short ribs, bone-in or bone-out variety, either one. You can also just go ahead and make it with store-shelf stock or broth. Allspice is not crucial and can be substituted with whole cloves.
Sofya…..We are expecting a big winter storm, so I’m heading off to the store to get everything needed for your amazing Borsch(t) recipe! I love homemade soups and have never tried homemade Borsch. The only kind I tried was clear from a bottle in the store…Gag! I’m so excited about this because I have friends that are learning Russizn and I want to surprise them with this Classic Russian Soup. Perhaps, i will make the bread to go with it! Any suggsstions? Thanks….Judy
The no-knead is always good. I have my version posted on Simple Bites if you wanna google.
I am so excited to have happened upon this site! I, too, am from Russia and am just now – almost four decades after emigrating to Canada – beginning to dabble in Russian cooking. Tonight my goal is Borsch, which I will be serving as part of a ‘Progressive’ New Year’s Party. My house is second on the route and I have decided to go with a Russian theme: Borsch; frozen, dilled Vodka; eggplant caviar and Tchaikivsky:) Spasibo for the incredible recipes (worth reading for `voice`alone, I might add!)
My continuous theme being cooking with local AND vegetables in season only, thought of Russian borscht and searched the web.. Read at least ten recipes, then came across your website.. (fantastic, a lot to learn from) The best borscht ever.. My love(hubby) loved it, our guest loved it… And I had the best time making it, besides enjoying eating it… thank you thank you thank you…
(Did cheat a little bit on amount of butter.. compensated with olive oil (Mediterranean girl !) and instead of sour cream, used goat milk yogurt) FANTASTIC…
When I saw that your borscht used turnips, parsnips and celeraic where others had potatoes, I knew I had found the right recipe. I cannot wait to taste this!
And potatoes – I just realized that I omitted them by accident when I wrote down the recipe!
Oh! I tasted it tonight, and thought I would like it with horseradish mashed potatoes. I may do that, since I didn’t put them in the recipe. I had no chuck roast, so I used the beef stock I had on hand, some soup bones, and added browned ground chuck with the reserved beets at the end. The taste is good, but I know I would prefer the texture with the roast. Oh, well, one uses what one has on hand to make soup in the winter. I was stunned that this made 3 gallons, we will be set for quite awhile. Thank you for sharing your recipe, it was an adventure!
My mother was polish, and she made a wonderful borsch, but her recipes were in her head and she left this earth 20 years ago. We were the only ones in the family who liked beets! I have been trying to recreate her soup for years. She added vinegar and sugar, and pinch of horseradish to finish and get the sweet-sour-bite right, and no turnips or parsnips or potato. The tomato paste is a new one on me, too, so I followed your recipe to a ‘B’
. I’ve been working on this all day, and am now waiting for the stock to complete to add the other ingredients, but it smells divine. I did roast the garlic with the beets, and pulverized it into paste and into the stock. I will add some fresh near the end for that extra zip. I am ecstatic over the idea of roasting the beets!!! Simply brilliant! I’ve never grated them before, just sliced and chopped, this is so much easier and more flavorful! Thank you for the tips. (and for the yogurt freaks, this recipe MUST have sour cream, you just ruin the acid balance with yogurt 
) All that wonderful butter preserves the veggies flavor whem they plump up, nothing else will do that. Thank you for sharing an amazing recipe for the perfect Borsch(t). lol.
great recipe! I substituted the beef broth with veggie bullion and it was delish! also added some beans!
My American family also adds beans to theirs!
Sofyia,
I discovered your site a few months ago and have totally enjoyed flipping through the recipes and witty blog posts. Your thorough recipe for yoghurt inspired me to finally have a go at it and I’ve made delicious yogurt about 10 times now – I can’t eat store bought any more! So now I’m trying the borscht. I eat it every year at Ukrainian Christmas at a friend’s house – made by his Ukrainian mum – and love it, but I like that yours has meat, so I’m going with this recipe. The stock is simmering as I write. I did make one change that I would encourage people to try – I do it with *all* my stocks with great success: roast your meat first (sprinkle w/salt and pepper, 350F, ~1hr), then proceed as you would with raw meat. Make sure to include all the good stuff from the bottom of the roasting pan. An additional bonus: that roasty crust on the marrow… sooo good. Another thing I need to thank you for trying – bone marrow! Now I’m an addict and hoard it from my family without mercy. Every man for himself when it comes to the marrow.
I have been wondering one thing while reading your post: You grew up in Azerbaijan yet you are clearly a native english speaker. How did you come by your english?
Thanks for the great site!
Hi Lisa, thanks for your kind words! My family fights fiercely for bone marrow also!
I am flattered that you think I am a native English speaker, but English is my second language, and I also speak a little German and French and very fluent Bulgarian, while my first language is Russian. I have gone to college in English however, the American University in Bulgaria to be precise, and have lived in the US ever since the graduation – that is for the past ten years. To be honest my spoken English is better than my native Russian at this point because I haven’t spoken it in years, not on the day to day basis.
To answer your question though, all of the English I learned before college – which was so good that I could take the SAT and win a full scholarship to college with my scores – all of that I taught myself with the help of textbooks, regular books, and dictionaries. It took about one year to learn it. I just happened to be an extremely fast learner, in that and most other areas.
Sofya – I am impressed by your english, then! It sounds very natural, particularly in the humour. I am also impressed with your borscht! We ate it last night and it was truly delicious. I grew up in a heavily Ukrainian/Polish neighbourhood of Toronto, so borscht and I have crossed paths a few times, but this recipe of yours was a different creature – meaty and rich and hearty, rather than the thin soup I’m used to. Roasting the beets I think added a new dimension too, although it took a lot of lemon (and some fresh garlic right at the end) to tame their intense sweetness. I will be making this again!
I am so glad!
Wow! Sofya! I can tell your recipe for Borscht will be absolutely delicious, and reflect the heart and soul of Russia! I can’t wait to make a big pot and serve it to my friends. Two questions: where on earth do you find an “arm roast” – I’ve never even seen one, and, if I can’t find and arm roast, is there a substitute for the bone marrow? I want this recipe to be the best, so let me know if I really need to find an arm roast.
Several years ago, I was in Sitka, Alaska having lunch with my wife and several friends. We were in a small mom & pop restaurant. Homemade Borscht was on the menu and one of my friends and I ordered a bowl. It was absolutely fabulous! Rich, with a flavor so deep and delicious it was as good as anything I’d ever had. When I asked our waitress about it, she said it was made by her 80 year old grandmother from Russia, and was a favorite dish of the town. I was lucky to have gotten a bowl! Reading your recipe, my mouth just waters! I’ll let you know how it comes out. Thanks! Bob
Arm roast is something you get when you have a cow butchered but a chuck roast and short ribs will make a good substitute for soup bones and arm roast. You do not have to have marrow.
Bob,
I used beef shank, which shouldn’t be too hard to find although you may have to ask a butcher – it’s kind of a scrap cut, I think, so usually not out on display with the porterhouses, etc. It’s cheap, and perfect for long simmering because it gets more tender instead of more tough with long, low-temperature cooking. Good luck Bob!
Thank you so much for sharing your recipe! I decided to make this for a dinner party tomorrow night. However, since I plan to serve meat in the main entree, I wanted to make the soup without meat. If I made the broth with only soup bones, will it taste as good? Also, if I use packaged broth, would I still need to boil it with the onion, cerilac, and cloves? How much packaged beef broth should I use? Thanks for your help!
Hi Tina,
That should work. 1)Bones alone will be fine for making stock. 2)Packaged broth is also fine – I think I would use two quarts or even three – depending on how much you are going to make. In that case you do not need to boil it with the root vegetables. Just go ahead and use it straight from the carton. This recipe makes A LOT but it does freeze well.
cnacebo! [just pretend that was in Russian]. I am making the soup again following your recipe to a T (m). It was hard to find celeriac, but my husband found one at a health food/natural food store. I had some grass fed beef “pet” bones (they will get the bones,but without the marrow) that I used along with a roast (chuck). I just tasted the final product (smack thumb and index finger throwing the kiss to the room!). I took just enough Russian to really enjoy a trip there back in 1985 and develop a love for Russian literature. I just finished Anna Karenina and I can just see Kitty at Levin’s making borscht for her growing brood.
Hi Barbara,
I take it the borscht met your expectations! Your stock choices sound great (marrow is really pretty secondary here – it’s the bones themselves that you need, and the meat). The celeriac is a lovely addition – but I would say it’s optional. You can sub it with an extra turnip or a parsnip.
Alright, I just finally made this and it took all day but it was worth it! And you were right about the bone marrow. I am officially hooked. I love how the sour cream pulls it all together!! I added dill instead of parsley at the suggestion of a few other recipes I found, and I also used red wine vinegar instead of lemon juice. I’m excited to have leftovers for DAYS! ???????!!
It does make a ton which I think is good considering the effort – and it freezes beautifully!
Hello Sofya!
I am a brand new subscriber to your blog—-and I am very excited about it! I am of Ukrainian heritage—my grandparents coming to America in 1909. I have been a published food magazine writer for many years and I recently had my first cookbook published by Hippocrene Books, NY, called “The New Ukrainian Cookbook”. It introduces readers to the fresh foods, hospitality and generous spirit of the Ukrainian table. Take a look if you have a chance—it is available in bookstores and on-line. But, I am really writing about your borshch recipe. It is a delight to see—-and very similar to my own personal recipe (there are 7 recipes included in my cookbook from different regions of Ukraine). In fact, in a few minutes, I am headed downstairs to make a pot…no kidding! I make a soup pot full nearly every week…I like a bowl for lunch — and my husband (of Italian/Slovak heritage) sometimes has some, but not often (so much the better for me!). Borshch is my favorite soup…healthy and filling. Thank you so much for this blog. I am really looking forward to following it. Many Blessings!………………..Annette Ogrodnik Corona
Thanks for stopping by, and your for your cookbook mention!
I decided a few weeks back that I wanted to try my hand at Russian cuisine. I stumbled across your site and bookmarked it for my next batch of bone broth. My husband and I are blown away and it isn’t even finished cooking yet!!!!!!! Thank you so much for sharing!!!!! This Italian and her German have happy bellies tonight!!