Real borscht with a deep, fragrant broth and garlic bread
Borscht isn’t just “beet soup.” Good borscht is deep, fragrant, a little sweet, a little sour, full of vegetables, built on proper broth, and finished with sour cream and herbs. It gets even better the next day. This soup will help you meet your daily fiber intake.
General Info & Pricing
90 mins
Session Duration
intermediate
Level
$60
Private Session
$30
Group Class
I teach practical home cooking for people who want to eat well without cooking from scratch every day. In my live classes, we cook together and prepare food strategically: some things are cooked and frozen, some are prepped to cook fresh later, and some become versatile bases for several different meals. I do the planning—you leave with food in your fridge and freezer and a clear idea of what to make with it later.
General Info & Pricing
90 mins
Session Duration
intermediate
Level
$60
Private Session
$30
Group Class
Ingredients
Tips & Swaps
No tips available.
Preparation
Before making borscht, I like to collect meat scraps in the freezer — bones, ribs, chicken backs or wings, beef bones, leftover roasted meat pieces, skin, cartilage, and anything that can give flavor to the broth. Without good broth, don’t even start. You can collect these scraps and cook the broth before the session; I’ll give you instructions. We don’t need to spend the class time on broth — it’s much better to prepare it in advance.
Nutrition Facts
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