Hi, welcome to expertvillage.com. I'm chef
Schmuel, and today, right now we're going to be making borscht. But before that I want
to tell you a little bit about myself. I've been cooking since the mid-nineties. I went
to cooking school in Los Angeles and traveled around the world to the south of France and
London at the Cordon Bleu. And I had my own catering company, Home Bistro, I used to cater
on movie sets and dinner parties for celebrities. And I had a good time doing it all and taught
at the Learning Annex. So now I'm here on expertvillage.com sharing everything I know
with you so you can learn to make some delicious food yourself. So like I said we're going
to be making borscht. It is, origins from Eastern Europe, largely in Russia, and there's
many different ways that you can prepare it. Some are more like a beet puree, or some are
shredded, some can be served cold. It can be served warm. The recipe we're going be
using today is actually my grandmother's. And she was originally from Minsk in Belarus
and she came to America in the early nineteen-twenties. And this is a recipe that I grew up eating
and it's different because we always ate it warm and it has more of like a the shredded
vegetables in it, and I think you will enjoy it as much as I have.