Beet it: How my Dad turned a humble veg into soup royalty

Borscht—deep, earthy, and unapologetically bold—was more than just a soup for my dad. It was the kind of dish that drew on the marrow-deep satisfaction of hard work and simplicity. Beets, his favorite vegetable, were the heart of it. He saw them as the underdog of the vegetable world: overlooked, misjudged, yet capable of greatness when given the time to shine.

He’d spend hours tending to his borscht, a quiet ritual that began with a small mountain of crimson beets. He knew instinctively when they were perfectly roasted—soft, but with just enough bite to hold their own in the soup. Dad understood that borscht wasn’t about speed or convenience. It was about patience, about coaxing out every bit of flavor from the beets and layering it with the subtle acidity of vinegar and the rich comfort of slow-simmered beef broth.

For him, the beauty of borscht was in its contradictions—sweet but tangy, hearty yet fresh. He’d drop dollops of sour cream into the deep red broth, watching it swirl like clouds on a stormy sky. I’d sit at the table, watching, waiting, knowing that his borscht wasn’t just food—it was a lesson. A lesson that something as humble as a beet could become extraordinary, if you were willing to put in the time, the care, and the soul.

Dad never rushed the process. In his world, good borscht was never just thrown together—it was cultivated. Each time he made it, the soup evolved, as if he were chasing the idea of perfection, knowing full well that the real joy was in the chase itself.

Papa Ted’s borscht

Papa Ted’s Borscht is a comforting, vibrant beet soup steeped in Eastern European tradition. Packed with tender beets, hearty vegetables, and a perfect balance of tangy and savory flavors, this beloved family recipe warms the soul and satisfies the appetite. Whether served hot or cold, Papa Ted’s borscht is a nourishing classic that brings a taste of heritage to your table.

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Course: Appetizer, Main Course, Soup

Cuisine: Family, Ukranian

Keyword: Borscht recipe, Eastern European borscht, Family borscht recipe, Homemade borscht, Papa Ted’s borscht, Traditional beet soup, Winnipeg Ukranians

Servings: 4 people

Ingredients

• 6 cups water
• 1 lb pork spareribs or stewing beef (cut in 2″ pieces)
• 12 medium mushrooms sliced
• 6 medium beets roasted, peeled, and grated
• 1 large onion diced
• 1/2 cup tomato juice
• 2 tbsp lemon juice
• salt and pepper
• generous handful of chopped dill
• sour cream optional

Instructions

• Trim excess fat from the spareribs.
• In a large pot, bring the water and ribs to a boil. Reduce heat and simmer for 40 minutes.
• Add vegetables, tomato and lemon juice. Simmer further 40 minutes or until tender.
• Serve with sour cream if desired. Black bread goes well will borscht.
• You can add other vegetables such as: 2 carrots, 2 celery stalks, 1/2 turnip, 1 parsnip, 1/2 small cabbage, string beans, kidney beans, potatoes.