Q: When was the first time you made borscht?
A: When I was a college student (about 20 y.o.)
Q: Did you use a recipe?
A: No. I just used my intuition.
Q: How did you learn to cook?
A: I watched my mom and grandmother as they cooked when I was young.
Q: When did you know you made the best borscht?
A: When my mother-in-law said it was better than my wife's.
Q: Do you ever follow the same recipe twice?
Q: What are the necessary ingredients?
A: Beets, cabbage, carrots, potatoes, onion, tomato paste, garlic, water, salt & pepper, bay leaf.
Q: What are optional ingredients?
A: Beef broth, zucchini, red peppers, celery, broccoli stems (not the crowns).
Q: What do you like to serve with borscht?
A: Chopped parsley, mayonnaise or sourcream, scallions, or fresh dill.