🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 182 (from laksa126)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa182.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.sonyasanford.com/recipes/tag/borscht\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.sonyasanford.com/recipes/tag/borscht\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.sonyasanford.com\/recipes\/tag\/borscht","crawl_time":1775568502,"first_indexed_time":1620156923,"http_code":200,"src_unparsed":"com,sonyasanford!www,\/recipes\/tag\/borscht s443","src_root_hash":"1263044298376721382","history_drop_reason":null,"meta_title":"borscht — Recipes — Sonya Michelle Sanford","meta_descriptions":[""],"attrs_boilerpipe_text":"As the child of Russian immigrants, beets played a big role in my culinary upbringing. Borscht is the king of all beet dishes, and no one makes it better than my maternal grandmother.\nBorscht is beet soup.  Many Russians include meat in their borscht.  The kind that I grew up eating was vegetarian, and it is the kind I prefer.\nMy grandparents have very civilized meals.  Among other things, they begin every dinner with a bowl of soup. Borscht is in heavy rotation in a cycle of other great soups.\nI have made borscht different ways.  I have also made non-borscht beet soups (creamy, with yogurt and dill). This recipe is the most classic version of this type of soup.  To me, it tastes like home and family. It tastes like sweet earth, bright with lemon and dill. A dollop of sour cream is an essential component. Extra fresh dill always helps. The soup does take a bit of work, but each step is easy.\nTo make this borscht especially good, I started by getting all of my ingredients at the Hollywood farmer's market.  I especially like going to the market when I have a specific recipe in mind; hunting for root veggies and cabbage couldn't be easier in February... even if you're not in agriculturally abundant California. These ingredients are also readily available at any grocery store.\nFrom my experiences growing up bringing \"weird\" things to school in my lunchbox, I know this stuff isn't for everyone. But if you're into beets, and you're into soups, you'll probably enjoy Borscht.\nBaba's Borscht\nServes 10-12\nIngredients\n1 large onion, or 2 small onions, peeled and halved\n3 stalks of celery\nhandful of fresh parsley\n1 bay leaf\n3 cloves garlic, peeled\n3-4 medium sized beets, shredded\n2 medium carrots, shredded\n2 tablespoons olive oil\n2 cups finely shredded cabbage\n2 cups roughly shopped beet greens (optional)\n1\/4 cup freshly chopped dill\nJuice of 1 lemon\nkosher salt\nfreshly ground pepper\nSour cream \nDirections\nFill a large pot with water.  Add your peeled and halved onions, celery stalks, flat leaf parsley, garlic and bay leaf to the pot.  Season the water with a generous amount of salt.  Bring the ingredients to a boil, lower to a simmer, and let the steep for 30 minutes.  \nWhile your broth is simmering, peel your carrots and beets.  If you do not want beet-stained hands, use disposable gloves whilst peeling your beets.  To make life easy, you can shred your carrots and beets in a food processor.  If you don't have a food processor, or you want to work out your dominant arm's bicep, you can shred the beets and carrots with a box grater.  Add the olive oil to a large pan on medium high heat.  Add the shredded beets and carrots to the pan.  Season with salt and pepper. Sautee the vegetables until they are softened, about 15 minutes.\nOnce the beets and carrots have wilted and softened, and the broth has been simmering for a while, you can scoop out the onion, celery, parsley, garlic, etc. from the broth using a spider or slotted spoon.  Add the shredded cabbage and beet greens to the pot (I save the tops of the beets, wash them really well, and chop them up... if you didn't get your beets with greens, you can skip this ingredient).   Add the cooked beets and cabbage to the pot.  Bring the liquid to a boil and simmer for 45 minutes.  \nAt this point, the flavors will come together, and the liquid will become a brilliant red color. Add salt and pepper to taste. Turn off the heat and add the lemon juice and fresh dill to the pot. Ladle and serve the borscht with a generous dollop of sour cream.  I like to serve this soup hot, but you can also eat it chilled.\nBorscht is best eaten with a chunk of hearty crusty bread.  If you're feeling really Russian, you can also eat your borscht with a side of raw garlic cloves, seriously.  ","attrs_markdown":"- [Welcome](https:\/\/www.sonyasanford.com\/)\n- [Book](https:\/\/www.sonyasanford.com\/book)\n- [Classes](https:\/\/www.sonyasanford.com\/my-classes)\n  - [Recipes](https:\/\/www.sonyasanford.com\/recipes)\n  - [Index](https:\/\/www.sonyasanford.com\/recipeindex)\n- [Writing](https:\/\/www.sonyasanford.com\/writing)\n- [Press](https:\/\/www.sonyasanford.com\/new-page-5)\n- [Shop](https:\/\/www.sonyasanford.com\/shop)\n- [Contact](https:\/\/www.sonyasanford.com\/contact)\n\n[Menu]()\n\n# [Sonya Michelle Sanford](https:\/\/www.sonyasanford.com\/)\n- [Welcome](https:\/\/www.sonyasanford.com\/)\n- [Book](https:\/\/www.sonyasanford.com\/book)\n- [Classes](https:\/\/www.sonyasanford.com\/my-classes)\n- [Recipes]()\n  - [Recipes](https:\/\/www.sonyasanford.com\/recipes)\n  - [Index](https:\/\/www.sonyasanford.com\/recipeindex)\n- [Writing](https:\/\/www.sonyasanford.com\/writing)\n- [Press](https:\/\/www.sonyasanford.com\/new-page-5)\n- [Shop](https:\/\/www.sonyasanford.com\/shop)\n- [Contact](https:\/\/www.sonyasanford.com\/contact)\n\n# [My grandmother's Borscht](https:\/\/www.sonyasanford.com\/recipes\/ltandzest.com\/2014\/02\/my-grandmothers-borscht.html)\nFebruary 11, 2014\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0e9\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0e9\/1442348372057\/1000w\/)\n\nAs the child of Russian immigrants, beets played a big role in my culinary upbringing. Borscht is the king of all beet dishes, and no one makes it better than my maternal grandmother.  \n   \n Borscht is beet soup. Many Russians include meat in their borscht. The kind that I grew up eating was vegetarian, and it is the kind I prefer.  \n   \n My grandparents have very civilized meals. Among other things, they begin every dinner with a bowl of soup. Borscht is in heavy rotation in a cycle of other great soups.  \n   \n I have made borscht different ways. I have also made non-borscht beet soups (creamy, with yogurt and dill). This recipe is the most classic version of this type of soup. To me, it tastes like home and family. It tastes like sweet earth, bright with lemon and dill. A dollop of sour cream is an essential component. Extra fresh dill always helps. The soup does take a bit of work, but each step is easy.  \n   \n To make this borscht especially good, I started by getting all of my ingredients at the Hollywood farmer's market. I especially like going to the market when I have a specific recipe in mind; hunting for root veggies and cabbage couldn't be easier in February... even if you're not in agriculturally abundant California. These ingredients are also readily available at any grocery store.\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0eb\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0eb\/1442348372057\/1000w\/)\n\nFrom my experiences growing up bringing \"weird\" things to school in my lunchbox, I know this stuff isn't for everyone. But if you're into beets, and you're into soups, you'll probably enjoy Borscht.\n\n**Baba's Borscht**\n\n*Serves 10-12*\n\n*Ingredients*\n\n1 large onion, or 2 small onions, peeled and halved\n\n3 stalks of celery\n\nhandful of fresh parsley\n\n1 bay leaf\n\n3 cloves garlic, peeled\n\n3-4 medium sized beets, shredded\n\n2 medium carrots, shredded\n\n2 tablespoons olive oil\n\n2 cups finely shredded cabbage\n\n2 cups roughly shopped beet greens (optional)\n\n1\/4 cup freshly chopped dill\n\nJuice of 1 lemon\n\nkosher salt\n\nfreshly ground pepper\n\nSour cream\n\n*Directions*\n\nFill a large pot with water. Add your peeled and halved onions, celery stalks, flat leaf parsley, garlic and bay leaf to the pot. Season the water with a generous amount of salt. Bring the ingredients to a boil, lower to a simmer, and let the steep for 30 minutes.\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ed\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ed\/1442348372057\/1000w\/)\n\nWhile your broth is simmering, peel your carrots and beets. If you do not want beet-stained hands, use disposable gloves whilst peeling your beets. To make life easy, you can shred your carrots and beets in a food processor. If you don't have a food processor, or you want to work out your dominant arm's bicep, you can shred the beets and carrots with a box grater. Add the olive oil to a large pan on medium high heat. Add the shredded beets and carrots to the pan. Season with salt and pepper. Sautee the vegetables until they are softened, about 15 minutes.\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ef\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ef\/1442348372057\/1000w\/)\n\nOnce the beets and carrots have wilted and softened, and the broth has been simmering for a while, you can scoop out the onion, celery, parsley, garlic, etc. from the broth using a spider or slotted spoon. Add the shredded cabbage and beet greens to the pot (I save the tops of the beets, wash them really well, and chop them up... if you didn't get your beets with greens, you can skip this ingredient). Add the cooked beets and cabbage to the pot. Bring the liquid to a boil and simmer for 45 minutes.\n\nAt this point, the flavors will come together, and the liquid will become a brilliant red color. Add salt and pepper to taste. Turn off the heat and add the lemon juice and fresh dill to the pot. Ladle and serve the borscht with a generous dollop of sour cream. I like to serve this soup hot, but you can also eat it chilled.\n\nBorscht is best eaten with a chunk of hearty crusty bread. If you're feeling really Russian, you can also eat your borscht with a side of raw garlic cloves, seriously.\n\nTags [\"russian food\"](https:\/\/www.sonyasanford.com\/recipes\/tag\/%22russian+food%22), [borscht](https:\/\/www.sonyasanford.com\/recipes\/tag\/borscht), [food](https:\/\/www.sonyasanford.com\/recipes\/tag\/food), [recipe](https:\/\/www.sonyasanford.com\/recipes\/tag\/recipe), [soup](https:\/\/www.sonyasanford.com\/recipes\/tag\/soup)\n\n[3 Comments](https:\/\/www.sonyasanford.com\/recipes\/ltandzest.com\/2014\/02\/my-grandmothers-borscht.html#comments-55f87d54e4b0be49d633f0e8)\n\n## Latest\nFeatured\n\n[![IMG\\_7189.jpeg]()](https:\/\/www.sonyasanford.com\/recipes\/2025\/9\/28\/make-ahead-friendly-fall-fennel-apple-celery-pomegranate-salad)\n\nSep 28, 2025\n\n[Make-Ahead Friendly Fall Fennel, Apple, Celery, Pomegranate Salad](https:\/\/www.sonyasanford.com\/recipes\/2025\/9\/28\/make-ahead-friendly-fall-fennel-apple-celery-pomegranate-salad)\n\nSep 28, 2025\n\nSep 28, 2025\n\n[![IMG\\_3606.jpeg]()](https:\/\/www.sonyasanford.com\/recipes\/2025\/5\/26\/sheet-pan-lemony-potatoes-and-baby-artichokes)\n\nMay 27, 2025\n\n[Sheet-pan Lemony Potatoes and Baby Artichokes](https:\/\/www.sonyasanford.com\/recipes\/2025\/5\/26\/sheet-pan-lemony-potatoes-and-baby-artichokes)\n\nMay 27, 2025\n\nMay 27, 2025\n\n[![IMG\\_3784.jpeg]()](https:\/\/www.sonyasanford.com\/recipes\/2025\/5\/12\/the-secret-to-crispy-tofu-every-time-a-sweet-amp-spicy-gochujang-glaze)\n\nMay 12, 2025\n\n[The Secret to Crispy Tofu Every Time + A Sweet & Spicy Gochujang Glaze](https:\/\/www.sonyasanford.com\/recipes\/2025\/5\/12\/the-secret-to-crispy-tofu-every-time-a-sweet-amp-spicy-gochujang-glaze)\n\nMay 12, 2025\n\nMay 12, 2025\n\n[![snackingcakeslices copy.jpg]()](https:\/\/www.sonyasanford.com\/recipes\/2025\/4\/11\/one-bowl-blueberry-lemon-snacking-cake-gluten-freegrain-free)\n\nApr 11, 2025\n\n[One-bowl blueberry lemon snacking cake (gluten-free\/grain-free)](https:\/\/www.sonyasanford.com\/recipes\/2025\/4\/11\/one-bowl-blueberry-lemon-snacking-cake-gluten-freegrain-free)\n\nApr 11, 2025\n\nApr 11, 2025\n\n[![IMG\\_5075.JPG]()](https:\/\/www.sonyasanford.com\/recipes\/2025\/2\/24\/manti-dumplings-in-brothy-tomato-sauce)\n\nFeb 24, 2025\n\n[Manti (meat dumplings) in brothy tomato sauce](https:\/\/www.sonyasanford.com\/recipes\/2025\/2\/24\/manti-dumplings-in-brothy-tomato-sauce)\n\nFeb 24, 2025\n\nFeb 24, 2025\n\n[![matzoballsontablecloth.jpg]()](https:\/\/www.sonyasanford.com\/recipes\/2025\/1\/20\/golden-chicken-soup-with-matzo-balls)\n\nJan 20, 2025\n\n[Golden Chicken Soup with Matzo Balls](https:\/\/www.sonyasanford.com\/recipes\/2025\/1\/20\/golden-chicken-soup-with-matzo-balls)\n\nJan 20, 2025\n\nJan 20, 2025\n\n[![harissatofuandchickpeas.jpg]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/12\/18\/sheet-pan-crispy-harissa-tofu-chickpeas-and-broccolini)\n\nDec 18, 2024\n\n[Sheet-Pan Crispy Harissa Tofu, Chickpeas, and Broccolini](https:\/\/www.sonyasanford.com\/recipes\/2024\/12\/18\/sheet-pan-crispy-harissa-tofu-chickpeas-and-broccolini)\n\nDec 18, 2024\n\nDec 18, 2024\n\n[![caracaracake.jpg]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/12\/4\/cara-cara-orange-olive-oil-cake)\n\nDec 4, 2024\n\n[Cara Cara Orange Olive Oil Cake](https:\/\/www.sonyasanford.com\/recipes\/2024\/12\/4\/cara-cara-orange-olive-oil-cake)\n\nDec 4, 2024\n\nDec 4, 2024\n\n[![IMG\\_0640.JPG]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/11\/6\/easy-roast-turkey-method-for-thanksgiving)\n\nNov 6, 2024\n\n[Easy Roast Turkey for Thanksgiving](https:\/\/www.sonyasanford.com\/recipes\/2024\/11\/6\/easy-roast-turkey-method-for-thanksgiving)\n\nNov 6, 2024\n\nNov 6, 2024\n\n[![IMG\\_3282.JPG]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/9\/19\/apple-and-honey-dumplings)\n\nSep 19, 2024\n\n[Apple and Honey Dumplings](https:\/\/www.sonyasanford.com\/recipes\/2024\/9\/19\/apple-and-honey-dumplings)\n\nSep 19, 2024\n\nSep 19, 2024\n\n[![IMG\\_7173.jpeg]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/7\/31\/galette-with-any-kind-of-fruit)\n\nJul 31, 2024\n\n[Galette with any kind of fruit](https:\/\/www.sonyasanford.com\/recipes\/2024\/7\/31\/galette-with-any-kind-of-fruit)\n\nJul 31, 2024\n\nJul 31, 2024\n\n[![IMG\\_4004.jpeg]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/5\/9\/cheddar-cheese-coin-crackers)\n\nMay 9, 2024\n\n[Cheddar Cheese Coin Crackers](https:\/\/www.sonyasanford.com\/recipes\/2024\/5\/9\/cheddar-cheese-coin-crackers)\n\nMay 9, 2024\n\nMay 9, 2024\n\n[![DSC02602.JPG]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/5\/2\/asparagus-gruyere-amp-swiss-tart)\n\nMay 2, 2024\n\n[Asparagus, Gruyere & Swiss Tart](https:\/\/www.sonyasanford.com\/recipes\/2024\/5\/2\/asparagus-gruyere-amp-swiss-tart)\n\nMay 2, 2024\n\nMay 2, 2024\n\n[![whitebeansoupwithzhug.JPG]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/3\/7\/roasted-rutabaga-late-winterearly-spring-soup-7a7fs)\n\nMar 11, 2024\n\n[Yemenite White Bean Soup with Zhoug](https:\/\/www.sonyasanford.com\/recipes\/2024\/3\/7\/roasted-rutabaga-late-winterearly-spring-soup-7a7fs)\n\nMar 11, 2024\n\nMar 11, 2024\n\n[![DSC02301 (1).jpeg]()](https:\/\/www.sonyasanford.com\/recipes\/2024\/1\/24\/celery-kohlrabi-date-salad-with-toasted-almond-and-sesame)\n\nJan 24, 2024\n\n[Celery, kohlrabi, date salad with toasted almond and sesame](https:\/\/www.sonyasanford.com\/recipes\/2024\/1\/24\/celery-kohlrabi-date-salad-with-toasted-almond-and-sesame)\n\nJan 24, 2024\n\nJan 24, 2024\n\n[![DSC02138.jpg]()](https:\/\/www.sonyasanford.com\/recipes\/2023\/12\/2\/sweet-potato-latkes-with-cranberry-salsa)\n\nDec 3, 2023\n\n[Sweet potato latkes with cranberry salsa](https:\/\/www.sonyasanford.com\/recipes\/2023\/12\/2\/sweet-potato-latkes-with-cranberry-salsa)\n\nDec 3, 2023\n\nDec 3, 2023\n\n[![kompot\\_main photo.JPG]()](https:\/\/www.sonyasanford.com\/recipes\/2023\/7\/11\/ukrainian-summer-fruit-kompot)\n\nJul 11, 2023\n\n[Ukrainian Summer Fruit Kompot](https:\/\/www.sonyasanford.com\/recipes\/2023\/7\/11\/ukrainian-summer-fruit-kompot)\n\nJul 11, 2023\n\nJul 11, 2023\n\n[![cherryvareniki mainphoto.jpg]()](https:\/\/www.sonyasanford.com\/recipes\/2023\/5\/30\/cherry-vareniki)\n\nJun 15, 2023\n\n[Cherry Vareniki](https:\/\/www.sonyasanford.com\/recipes\/2023\/5\/30\/cherry-vareniki)\n\nJun 15, 2023\n\nJun 15, 2023\n***\n\n[Privacy Policy can be found here](https:\/\/www.sonyasanford.com\/privacy-policy)\n\n*All photos copyright of Sonya Sanford unless otherwise indicated*","attrs_readable_markdown":"[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0e9\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0e9\/1442348372057\/1000w\/)\n\nAs the child of Russian immigrants, beets played a big role in my culinary upbringing. Borscht is the king of all beet dishes, and no one makes it better than my maternal grandmother.\n\nBorscht is beet soup. Many Russians include meat in their borscht. The kind that I grew up eating was vegetarian, and it is the kind I prefer.\n\nMy grandparents have very civilized meals. Among other things, they begin every dinner with a bowl of soup. Borscht is in heavy rotation in a cycle of other great soups.\n\nI have made borscht different ways. I have also made non-borscht beet soups (creamy, with yogurt and dill). This recipe is the most classic version of this type of soup. To me, it tastes like home and family. It tastes like sweet earth, bright with lemon and dill. A dollop of sour cream is an essential component. Extra fresh dill always helps. The soup does take a bit of work, but each step is easy.\n\nTo make this borscht especially good, I started by getting all of my ingredients at the Hollywood farmer's market. I especially like going to the market when I have a specific recipe in mind; hunting for root veggies and cabbage couldn't be easier in February... even if you're not in agriculturally abundant California. These ingredients are also readily available at any grocery store.\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0eb\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0eb\/1442348372057\/1000w\/)\n\nFrom my experiences growing up bringing \"weird\" things to school in my lunchbox, I know this stuff isn't for everyone. But if you're into beets, and you're into soups, you'll probably enjoy Borscht.\n\n**Baba's Borscht**\n\n*Serves 10-12*\n\n*Ingredients*\n\n1 large onion, or 2 small onions, peeled and halved\n\n3 stalks of celery\n\nhandful of fresh parsley\n\n1 bay leaf\n\n3 cloves garlic, peeled\n\n3-4 medium sized beets, shredded\n\n2 medium carrots, shredded\n\n2 tablespoons olive oil\n\n2 cups finely shredded cabbage\n\n2 cups roughly shopped beet greens (optional)\n\n1\/4 cup freshly chopped dill\n\nJuice of 1 lemon\n\nkosher salt\n\nfreshly ground pepper\n\nSour cream\n\n*Directions*\n\nFill a large pot with water. Add your peeled and halved onions, celery stalks, flat leaf parsley, garlic and bay leaf to the pot. Season the water with a generous amount of salt. Bring the ingredients to a boil, lower to a simmer, and let the steep for 30 minutes.\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ed\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ed\/1442348372057\/1000w\/)\n\nWhile your broth is simmering, peel your carrots and beets. If you do not want beet-stained hands, use disposable gloves whilst peeling your beets. To make life easy, you can shred your carrots and beets in a food processor. If you don't have a food processor, or you want to work out your dominant arm's bicep, you can shred the beets and carrots with a box grater. Add the olive oil to a large pan on medium high heat. Add the shredded beets and carrots to the pan. Season with salt and pepper. Sautee the vegetables until they are softened, about 15 minutes.\n\n[![](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ef\/1442348372057\/1000w\/)](https:\/\/static1.squarespace.com\/static\/5351f4bee4b0807162678fff\/55f87d4fe4b0be49d633eeb4\/55f87d54e4b0be49d633f0ef\/1442348372057\/1000w\/)\n\nOnce the beets and carrots have wilted and softened, and the broth has been simmering for a while, you can scoop out the onion, celery, parsley, garlic, etc. from the broth using a spider or slotted spoon. Add the shredded cabbage and beet greens to the pot (I save the tops of the beets, wash them really well, and chop them up... if you didn't get your beets with greens, you can skip this ingredient). Add the cooked beets and cabbage to the pot. Bring the liquid to a boil and simmer for 45 minutes.\n\nAt this point, the flavors will come together, and the liquid will become a brilliant red color. Add salt and pepper to taste. Turn off the heat and add the lemon juice and fresh dill to the pot. Ladle and serve the borscht with a generous dollop of sour cream. I like to serve this soup hot, but you can also eat it chilled.\n\nBorscht is best eaten with a chunk of hearty crusty bread. If you're feeling really Russian, you can also eat your borscht with a side of raw garlic cloves, seriously.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

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Boilerpipe Text	As the child of Russian immigrants, beets played a big role in my culinary upbringing. Borscht is the king of all beet dishes, and no one makes it better than my maternal grandmother. Borscht is beet soup. Many Russians include meat in their borscht. The kind that I grew up eating was vegetarian, and it is the kind I prefer. My grandparents have very civilized meals. Among other things, they begin every dinner with a bowl of soup. Borscht is in heavy rotation in a cycle of other great soups. I have made borscht different ways. I have also made non-borscht beet soups (creamy, with yogurt and dill). This recipe is the most classic version of this type of soup. To me, it tastes like home and family. It tastes like sweet earth, bright with lemon and dill. A dollop of sour cream is an essential component. Extra fresh dill always helps. The soup does take a bit of work, but each step is easy. To make this borscht especially good, I started by getting all of my ingredients at the Hollywood farmer's market. I especially like going to the market when I have a specific recipe in mind; hunting for root veggies and cabbage couldn't be easier in February... even if you're not in agriculturally abundant California. These ingredients are also readily available at any grocery store. From my experiences growing up bringing "weird" things to school in my lunchbox, I know this stuff isn't for everyone. But if you're into beets, and you're into soups, you'll probably enjoy Borscht. Baba's Borscht Serves 10-12 Ingredients 1 large onion, or 2 small onions, peeled and halved 3 stalks of celery handful of fresh parsley 1 bay leaf 3 cloves garlic, peeled 3-4 medium sized beets, shredded 2 medium carrots, shredded 2 tablespoons olive oil 2 cups finely shredded cabbage 2 cups roughly shopped beet greens (optional) 1/4 cup freshly chopped dill Juice of 1 lemon kosher salt freshly ground pepper Sour cream Directions Fill a large pot with water. Add your peeled and halved onions, celery stalks, flat leaf parsley, garlic and bay leaf to the pot. Season the water with a generous amount of salt. Bring the ingredients to a boil, lower to a simmer, and let the steep for 30 minutes. While your broth is simmering, peel your carrots and beets. If you do not want beet-stained hands, use disposable gloves whilst peeling your beets. To make life easy, you can shred your carrots and beets in a food processor. If you don't have a food processor, or you want to work out your dominant arm's bicep, you can shred the beets and carrots with a box grater. Add the olive oil to a large pan on medium high heat. Add the shredded beets and carrots to the pan. Season with salt and pepper. Sautee the vegetables until they are softened, about 15 minutes. Once the beets and carrots have wilted and softened, and the broth has been simmering for a while, you can scoop out the onion, celery, parsley, garlic, etc. from the broth using a spider or slotted spoon. Add the shredded cabbage and beet greens to the pot (I save the tops of the beets, wash them really well, and chop them up... if you didn't get your beets with greens, you can skip this ingredient). Add the cooked beets and cabbage to the pot. Bring the liquid to a boil and simmer for 45 minutes. At this point, the flavors will come together, and the liquid will become a brilliant red color. Add salt and pepper to taste. Turn off the heat and add the lemon juice and fresh dill to the pot. Ladle and serve the borscht with a generous dollop of sour cream. I like to serve this soup hot, but you can also eat it chilled. Borscht is best eaten with a chunk of hearty crusty bread. If you're feeling really Russian, you can also eat your borscht with a side of raw garlic cloves, seriously.
Markdown	- [Welcome](https://www.sonyasanford.com/) - [Book](https://www.sonyasanford.com/book) - [Classes](https://www.sonyasanford.com/my-classes) - [Recipes](https://www.sonyasanford.com/recipes) - [Index](https://www.sonyasanford.com/recipeindex) - [Writing](https://www.sonyasanford.com/writing) - [Press](https://www.sonyasanford.com/new-page-5) - [Shop](https://www.sonyasanford.com/shop) - [Contact](https://www.sonyasanford.com/contact) [Menu]() # [Sonya Michelle Sanford](https://www.sonyasanford.com/) - [Welcome](https://www.sonyasanford.com/) - [Book](https://www.sonyasanford.com/book) - [Classes](https://www.sonyasanford.com/my-classes) - [Recipes]() - [Recipes](https://www.sonyasanford.com/recipes) - [Index](https://www.sonyasanford.com/recipeindex) - [Writing](https://www.sonyasanford.com/writing) - [Press](https://www.sonyasanford.com/new-page-5) - [Shop](https://www.sonyasanford.com/shop) - [Contact](https://www.sonyasanford.com/contact) # [My grandmother's Borscht](https://www.sonyasanford.com/recipes/ltandzest.com/2014/02/my-grandmothers-borscht.html) February 11, 2014 [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0e9/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0e9/1442348372057/1000w/) As the child of Russian immigrants, beets played a big role in my culinary upbringing. Borscht is the king of all beet dishes, and no one makes it better than my maternal grandmother. Borscht is beet soup. Many Russians include meat in their borscht. The kind that I grew up eating was vegetarian, and it is the kind I prefer. My grandparents have very civilized meals. Among other things, they begin every dinner with a bowl of soup. Borscht is in heavy rotation in a cycle of other great soups. I have made borscht different ways. I have also made non-borscht beet soups (creamy, with yogurt and dill). This recipe is the most classic version of this type of soup. To me, it tastes like home and family. It tastes like sweet earth, bright with lemon and dill. A dollop of sour cream is an essential component. Extra fresh dill always helps. The soup does take a bit of work, but each step is easy. To make this borscht especially good, I started by getting all of my ingredients at the Hollywood farmer's market. I especially like going to the market when I have a specific recipe in mind; hunting for root veggies and cabbage couldn't be easier in February... even if you're not in agriculturally abundant California. These ingredients are also readily available at any grocery store. [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0eb/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0eb/1442348372057/1000w/) From my experiences growing up bringing "weird" things to school in my lunchbox, I know this stuff isn't for everyone. But if you're into beets, and you're into soups, you'll probably enjoy Borscht. Baba's Borscht Serves 10-12 Ingredients 1 large onion, or 2 small onions, peeled and halved 3 stalks of celery handful of fresh parsley 1 bay leaf 3 cloves garlic, peeled 3-4 medium sized beets, shredded 2 medium carrots, shredded 2 tablespoons olive oil 2 cups finely shredded cabbage 2 cups roughly shopped beet greens (optional) 1/4 cup freshly chopped dill Juice of 1 lemon kosher salt freshly ground pepper Sour cream Directions Fill a large pot with water. Add your peeled and halved onions, celery stalks, flat leaf parsley, garlic and bay leaf to the pot. Season the water with a generous amount of salt. Bring the ingredients to a boil, lower to a simmer, and let the steep for 30 minutes. [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ed/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ed/1442348372057/1000w/) While your broth is simmering, peel your carrots and beets. If you do not want beet-stained hands, use disposable gloves whilst peeling your beets. To make life easy, you can shred your carrots and beets in a food processor. If you don't have a food processor, or you want to work out your dominant arm's bicep, you can shred the beets and carrots with a box grater. Add the olive oil to a large pan on medium high heat. Add the shredded beets and carrots to the pan. Season with salt and pepper. Sautee the vegetables until they are softened, about 15 minutes. [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ef/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ef/1442348372057/1000w/) Once the beets and carrots have wilted and softened, and the broth has been simmering for a while, you can scoop out the onion, celery, parsley, garlic, etc. from the broth using a spider or slotted spoon. Add the shredded cabbage and beet greens to the pot (I save the tops of the beets, wash them really well, and chop them up... if you didn't get your beets with greens, you can skip this ingredient). Add the cooked beets and cabbage to the pot. Bring the liquid to a boil and simmer for 45 minutes. At this point, the flavors will come together, and the liquid will become a brilliant red color. Add salt and pepper to taste. Turn off the heat and add the lemon juice and fresh dill to the pot. Ladle and serve the borscht with a generous dollop of sour cream. I like to serve this soup hot, but you can also eat it chilled. Borscht is best eaten with a chunk of hearty crusty bread. If you're feeling really Russian, you can also eat your borscht with a side of raw garlic cloves, seriously. Tags ["russian food"](https://www.sonyasanford.com/recipes/tag/%22russian+food%22), [borscht](https://www.sonyasanford.com/recipes/tag/borscht), [food](https://www.sonyasanford.com/recipes/tag/food), [recipe](https://www.sonyasanford.com/recipes/tag/recipe), [soup](https://www.sonyasanford.com/recipes/tag/soup) [3 Comments](https://www.sonyasanford.com/recipes/ltandzest.com/2014/02/my-grandmothers-borscht.html#comments-55f87d54e4b0be49d633f0e8) ## Latest Featured [![IMG\_7189.jpeg]()](https://www.sonyasanford.com/recipes/2025/9/28/make-ahead-friendly-fall-fennel-apple-celery-pomegranate-salad) Sep 28, 2025 [Make-Ahead Friendly Fall Fennel, Apple, Celery, Pomegranate Salad](https://www.sonyasanford.com/recipes/2025/9/28/make-ahead-friendly-fall-fennel-apple-celery-pomegranate-salad) Sep 28, 2025 Sep 28, 2025 [![IMG\_3606.jpeg]()](https://www.sonyasanford.com/recipes/2025/5/26/sheet-pan-lemony-potatoes-and-baby-artichokes) May 27, 2025 [Sheet-pan Lemony Potatoes and Baby 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Readable Markdown	[![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0e9/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0e9/1442348372057/1000w/) As the child of Russian immigrants, beets played a big role in my culinary upbringing. Borscht is the king of all beet dishes, and no one makes it better than my maternal grandmother. Borscht is beet soup. Many Russians include meat in their borscht. The kind that I grew up eating was vegetarian, and it is the kind I prefer. My grandparents have very civilized meals. Among other things, they begin every dinner with a bowl of soup. Borscht is in heavy rotation in a cycle of other great soups. I have made borscht different ways. I have also made non-borscht beet soups (creamy, with yogurt and dill). This recipe is the most classic version of this type of soup. To me, it tastes like home and family. It tastes like sweet earth, bright with lemon and dill. A dollop of sour cream is an essential component. Extra fresh dill always helps. The soup does take a bit of work, but each step is easy. To make this borscht especially good, I started by getting all of my ingredients at the Hollywood farmer's market. I especially like going to the market when I have a specific recipe in mind; hunting for root veggies and cabbage couldn't be easier in February... even if you're not in agriculturally abundant California. These ingredients are also readily available at any grocery store. [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0eb/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0eb/1442348372057/1000w/) From my experiences growing up bringing "weird" things to school in my lunchbox, I know this stuff isn't for everyone. But if you're into beets, and you're into soups, you'll probably enjoy Borscht. Baba's Borscht Serves 10-12 Ingredients 1 large onion, or 2 small onions, peeled and halved 3 stalks of celery handful of fresh parsley 1 bay leaf 3 cloves garlic, peeled 3-4 medium sized beets, shredded 2 medium carrots, shredded 2 tablespoons olive oil 2 cups finely shredded cabbage 2 cups roughly shopped beet greens (optional) 1/4 cup freshly chopped dill Juice of 1 lemon kosher salt freshly ground pepper Sour cream Directions Fill a large pot with water. Add your peeled and halved onions, celery stalks, flat leaf parsley, garlic and bay leaf to the pot. Season the water with a generous amount of salt. Bring the ingredients to a boil, lower to a simmer, and let the steep for 30 minutes. [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ed/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ed/1442348372057/1000w/) While your broth is simmering, peel your carrots and beets. If you do not want beet-stained hands, use disposable gloves whilst peeling your beets. To make life easy, you can shred your carrots and beets in a food processor. If you don't have a food processor, or you want to work out your dominant arm's bicep, you can shred the beets and carrots with a box grater. Add the olive oil to a large pan on medium high heat. Add the shredded beets and carrots to the pan. Season with salt and pepper. Sautee the vegetables until they are softened, about 15 minutes. [![](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ef/1442348372057/1000w/)](https://static1.squarespace.com/static/5351f4bee4b0807162678fff/55f87d4fe4b0be49d633eeb4/55f87d54e4b0be49d633f0ef/1442348372057/1000w/) Once the beets and carrots have wilted and softened, and the broth has been simmering for a while, you can scoop out the onion, celery, parsley, garlic, etc. from the broth using a spider or slotted spoon. Add the shredded cabbage and beet greens to the pot (I save the tops of the beets, wash them really well, and chop them up... if you didn't get your beets with greens, you can skip this ingredient). Add the cooked beets and cabbage to the pot. Bring the liquid to a boil and simmer for 45 minutes. At this point, the flavors will come together, and the liquid will become a brilliant red color. Add salt and pepper to taste. Turn off the heat and add the lemon juice and fresh dill to the pot. Ladle and serve the borscht with a generous dollop of sour cream. I like to serve this soup hot, but you can also eat it chilled. Borscht is best eaten with a chunk of hearty crusty bread. If you're feeling really Russian, you can also eat your borscht with a side of raw garlic cloves, seriously.
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