🔗This recipe was given to my mother by Kate Smart (née Thornton), who with her husband Alastair farmed a small run of Jersey cows in Shipmeadow in the late 1950s. They produced the most wonderful thick, rich cream, which featured significantly in Kate’s cooking. We lived just across the valley at the time, and were frequent visitors to the farm.
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Borscht by any other name…
Chop onion and beetroot.
Simmer covered in the butter 10-15 min.
Add celery salt and flour.
Cook but do not brown.
Add water and chicken stock cubes.
Boil gently 30 min.
Serve with the cream.
I haven't edited this: it’s how Kate wrote it down. In the Ukraine or Russia, the cream would be sour cream, but Kate’s was of course double Jersey. You can add salt and pepper to your own taste.
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In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.
Ireland is on GMT (UTC), one hour behind Central European, five hours ahead of Eastern, eight hours ahead of Pacific, and 8–12 hours behind Oz/NZ, depending on location. We love to get your calls, but at 4am our time we’re likely to be asleep.
