Shandi Mitchell

“Bilyi Borshch (White Borshch) 3–4 beets with tops 2 medium onions, chopped 1 carrot, thinly sliced 1 celery stalk, chopped 2 cups shredded cabbage 4 fresh mushrooms 2 tablespoons flour 2 tablespoons lard or chicken fat 7 cups chicken broth, vegetable stock, or water 1 cup buttermilk 2 tablespoons fresh chopped dill 1 tablespoon fresh parsley 2 cloves garlic (crushed) 1 teaspoon salt 1 cup sour cream 2 small new potatoes per person Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place beets, carrot, and celery in large pot with 4 cups broth. Boil until soft. Wipe mushrooms with a damp towel, slice thin and cook in lard. Add onion and garlic to mushrooms. Stir in flour to make a paste, add a little broth, bring to a boil, then add to soup. Add cabbage, parsley, dill, salt, and remaining stock. Simmer until vegetables are soft. Mix buttermilk and sour cream, add to soup. Do not boil; the borshch may curdle. Taste. Sprinkle with dill and garlic mashed with salt. Cook and serve potatoes separately.”
― Shandi Mitchell, Under This Unbroken Sky