Cześć!

While I was growing up, I literally thought that borscht was a word my Polish grandma made up. 

Don't start thinking that I am a crazy racist or anything, my grandma, as lovely as she is, has some of the worst English I have come across - despite having been in Australia for over 50 years. 

Essentially, this means she coins a lot of her words and phrases into a kind of pigeon Polish. So when she told me the bright red soup she was ladling into my bowl was called borscht, I did my usual smile and nod response. 

It was in fact a very embarrassingly late time in my life, when I was touring eastern Europe, that I realised borscht is in fact a very real, and very delicious dish - especially when served with delicately steamed pierogi. 

Traditionally my grandma would serve her soup with meat or cabbage-filled pierogi, which is incredibly satisfying. 

But let's be honest, the Aussie winter we are currently experiencing is mild at worst, so as much as we kid ourselves that any extra calories are burnt up by the cold, they tragically are not. 

I decided to adapt my grandmas traditional recipe into something a bit lighter and fresher. I can just imagine the disgusted frown on her face if I told her, just like when curry smells waft in from her Indian neighbour's kitchen. She is a stoic Pole and patriotic food snob. 

This little soul bowl is full of fresh lemon and dill, and the mushroom and kale-filled pierogi are light but incredibly satisfying. 

Enjoy!