I am a huge Brosch fan. When living in BC. I learned that there as many Brosch recipes as there were Doukhober communities. I am from the Kootenays-Kaslo-Riondel and my Mom made her borsht from a Doukhober recipe she got from a woman from Castlegar which was wonderful. The best I have ever had was from the old Grand Forks Hotel. My wife from back east loved and she has a the gift of what is a recipe by tasting it.
When we got home to the coast she told me I am the cook what to put in it and it was so close to the Grand Forks version. Sadly, we forgot the recipe, but yours sound so good we will make it today.
I will be making homemade sourdough bread from scratch to have with it. While there are several variations of this recipe and many do call for beets, Speaking strictly about Grand Forks Doukhobor Borsch you do not put beets in it, -Born and Raised in Grand Forks.
My mother's recipe calls for a beet which is thrown in the pot to add colour then discarded. We often grate it in anyway, but you're right - there typically isn't any actual beet in it.
My joke is to wave the beet over the borscht like vermouth over super dry martini. My mom worked for and then owned and operated Chef Garden in Grand Forks for several years in the late 90's to early 's, with the Borscht recipe handed down from the previous owners. I moved away several years ago, and miss it terribly. I still make borscht from time to time, but nothing beats having it made with Grand Forks veggies. Also, vareniki made with Jerseyland cottage cheese Mmm I miss home lol!
