Article by:
Yuri Smolyar
Imagine growing up in Australia and thinking that soup is purple in colour. Well, that's what borscht is: a beetroot soup usually served hot with cabbage, potatoes and carrots with a dollop of sour cream. Welcome to my childhood.
I was born in Ukraine in the mid-1980s when it and Russia were part of the Union of Soviet Socialist Republics (USSR). When I was around four years old, my parents made the ultimate leap of faith and booked a one-way ticket out of the crumbling USSR to a country where the average summer temperature could heat a borscht soup. When my grandparents joined us a few years later, they tried to keep their Ukrainian and Russian food traditions alive. Read full food and drink article here.
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