Glitter and Borscht

"Have you ever thrown a fistful of glitter in the air?"

I've loved that Pink! song since I saw it on the Grammy's this year.
It still sends shivers when I watch the video.

So, after I learned I had thyroid cancer and before the surgery, I bought some glitter and took it to a field, made a wish and threw a fistful in the air. Then, another evening after telling my three girls about my cancer, we took some more glitter to a field and threw fistfuls in the air and
made our wishes.

It's a good memory.

Blow the dandelion
Toss the glitter
Light a candle
Make a wish
Dream
Hope
Someday I'll be healthy
Someday I'll be happy
...One day...
But today I'll trust life
Breathe
Be
Love
Live

Borscht has a storied history dating back to 1880–1885, with its origin steeped in debate. Both Ukrainians and Russians proudly claim it as a traditional dish from their respective homelands. Regardless of its beginnings, Borscht has become a staple comfort food in many cultures, symbolizing nourishment and warmth.

The name "borscht" is derived from the Slavic word borschevik, meaning "hogweed," a plant that was initially used to color the soup a brownish-green. Modern-day Borscht no longer includes hogweed, evolving instead into a vibrant dish centered around earthy beets and rich stock.

My family's Borscht recipe originates from my paternal great-grandparents, who were of German descent and came from the area historically known as White Russia. This recipe has been passed down through generations and is renowned for its stunning pink hue, achieved by adding whipping cream.The expression “Cheap as Borscht” is an expression used to signify something that is very inexpensive and yet has high value. 

A lively debate always surrounds the choice of stock in Borscht:

    "The flavor is in the stock. You can’t have good Borscht without good stock!"

    "But beef or ham – that is the question."

    "Ach – it has to be ham. It has a rich flavor!"

    "But lots of recipes call for beef stock!"

    "Beef stock? No. Never. It has to be ham. Ham bone. That’s the best."

Ham stock has prevailed in our family tradition, lending its depth to this evolving recipe.

Recipe: Traditional (Evolving) Family Borscht Recipe

Makes: 10 servings

Ingredients:

3 lb. soup bone (beef or ham; we prefer ham)
2-3 cups carrots
16 potatoes (10 diced; 6 cooked and mashed)
1 small head of cabbage
1 large onion
5 large beets, cooked and diced
1 can tomato paste
Fresh dill
2 cups whipping cream (to add to mashed potatoes)
Peppercorns (a handful)
1-3 bay leaves
Fennel, to taste
Salt to taste

Instructions:

1. Simmer the soup bone for an hour or more. Then skim off the fat and add the following:

 • 2-3 cups carrots
• 10 diced potatoes
• ½ of the cabbage (sliced)

Cook until tender.

2. Cook the beets whole in their skins; run beets under cool water and slip the skins off; dice and then add 3 tsp. vinegar and some sugar

3. Sauté the onion.

4. To the onion, add the following:
• the other half of the cabbage
• tomato paste
• can of water (from tomato paste can)

5. Cook 6 potatoes and mash with whipping cream.

6. Put vegetables all together. Add bay leaf and peppercorns and cook for 40 minutes.

7. Add dill and fennel to taste.

8. Season to taste with salt (it may take quite a bit, depending on what soup stock you have used) and a dash of Worcestershire sauce.

9. Serve hot with a dollop of sour cream.

Some claim that Borscht

• is the ultimate cure for a hangover

• prevents the body from aging

• prevents disease

Sounds good to me!

Tasting Notes:

Borscht is at its best when it’s deeply flavorful, with a balance of earthy sweetness from the beets and tanginess from the vinegar. The creaminess from the whipping cream provides a luscious texture, while the sour cream garnish adds a bright, cooling contrast.

 "Have you ever looked fear in the face and said I just don't care?" —Pink!

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