As kids we loved this soup to death. Slightly sweet from all the carrots, the broth always turned out be a golden orange-y colour. We’d gnaw on the oxtail bones like rabid dogs and never bored of this soup my mom for some reason called borscht. It wasn’t until my twenties when I realized my mom’s borscht was strangely without beets and not a borscht at all. But the name has stuck and so in our family, that is what we’re going to call it until our dying days. This soup is deadly simple to make and the longer you simmer it, the better it tastes!
Here’s the recipe!
Chu Chu 