A Blog for Modern Traditionalists

Recent Posts

Knitted: Varsity Sweater

Knitted: Varsity Sweater

The varsity sweater: peer of the poodle skirt, wholesome, All-American and fun. It’s the quintessential 1950s teen look (see pic below, which I will translate to: “I can’t believe I’m wearing his sweater! Jeez Louise, when’s the last time he washed this thing, it’s a little […]

Easy Peasy Welsh Cakes Recipe

Easy Peasy Welsh Cakes Recipe

Once upon a time, I walked alone through 47km of Wales. One of the brilliant things about walking and walking and walking is that you can follow it up by eating and eating and eating with NO GUILT. None! So, during this walk, I powered my legs […]

Knitted: Aiken Sweater

Knitted: Aiken Sweater

Even though it’s clearly moving away from sweater weather here on the west coast (*ducks from the snowballs the rest of Canada is throwing at her*), I was drawn in to Andi Satterlund‘s “Selfish Sweater Knit-a-long” this past month.

Aiken sweater knitting pattern by Andi Satterlund

Internet knit-a-longs by designers you like are pretty much like crack when you become a knitter. The second other knitters start posting pictures of their projects online or on Instagram, you feel like an outsider if you don’t join in. Yes, you could just lurk – but that’s akin to hanging out on the sidelines at the high school dance whilst everyone gets their slow dance on (been there, done that). You need IN on that action, man!

I made the Aiken sweater, which actually shows a daring amount of cleavage if you peer through the lace panel on the front. But it’s all, like, concealed in yarn so you can get away with it without seeming like a trashy ho.


This is how you feel when you finish knitting a sweater. Or when you get a black wine gum. ^^

Pattern: Aiken Sweater by Andi Satterlund

Yarn: Knit Picks Reverie in “Potion.”

Location: Beach Drive in Victoria, B.C.

Ravelry page here.

My Blog

How To Make Delicious Doukhobor Borscht

How To Make Delicious Doukhobor Borscht

The Russians know cold. But instead of blogging about how much vodka you can safely consume in a sitting, I decided to post this recipe for a tummy-warming vegetarian soup called Doukhobor Borscht. I find that as November closes in, I’m drawn to soup like a sock to a static-charged skirt.

Babushka Reb teach you make soup!

You may have encountered BORSCHT before, but it was probably the straight-up purple variety. That stuff is yummy, there’s no doubt, but it’s got nothin’ on DOUKHOBOR BORSCHT. Creamy, flavourful and jam-packed with a mighty assortment of vegetables, I stand by this recipe as the ultimate borscht.

The Doukhobors are a sect of Russian Christians who immigrated to Canada in the 19th century. They settled in south-eastern British Columbia, Alberta and Saskatchewan.

I found this particular recipe in Grand Forks, B.C. in a museum. So I know it’s authentic. FACT.

For your convenience: a printable borscht recipe.

Ingredients for Doukhobor Borscht

***please note that in the demonstration photos, I’ve halved the recipe, but the amounts listed here are for the full batch. If you make the whole thing, it’s going to be a large vat of liquid nutrition***

  • 1 large onion
  • 1 quart (1.13 litres) canned whole tomatoes
  • 1 medium carrot, grated
  • 1 medium carrot, diced
  • 1 small beet, grated
  • 6 medium potatoes
  • 1 cup celery, diced
  • 1/2 lb (1 cup) butter
  • 1 cup whipping cream
  • 1 green pepper, chopped
  • 1 medium head of cabbage, shredded
  • salt and pepper
  • 2 tbsp dill leaves (I prefer a big handful of chopped, fresh dill instead)

Brace yourself for beet hands!

You’ll need two pots for this operation, one major soup-pot (especially if you’re making the whole batch) and one medium pot.


How to make Doukhobor Russian Borscht Soup(1) In the medium pot: melt half the butter and fry the onion until glossy and translucent. Add the tomatoes, grated carrot, half the beet and half the green pepper.

Boil for 20 minutes, stirring constantly and breaking up the tomatoes with your rustic wooden spoon.

It will turn into a rich red stew (2).

Meanwhile, in the major soup pot, boil 3.5 litres of water (3).

To this water, add 3 potatoes (cut in half), the remaining beet, diced carrot, celery and a generous dash of salt. This will be the foundation of your soup. Boil until the potatoes are done.

When they’re soft, fish out the potatoes and mash them in a separate bowl. Set them aside (4).

Doukhobor Borscht recipe - adding cream

Now add the remaining butter (1/2 cup), whipping cream and 3 diced potatoes to the major pot.

Boil for 1 minute, then add the tomato stew you boiled earlier.

Add the cabbage and mashed potatoes as well. Bring to a boil, then add the remaining green pepper and the dill. Season well with salt and pepper.

Let it simmer for a while to deepen the flavour.

Doukhobor Borscht Recipe by The Life Nostalgic Garnish with a dollop of sour cream and a sprig of dill. I served mine with homemade biscuits, but a nice chunk of whole grain bread would be good too.

Enjoy your authentic Doukhobor Borscht! Leave me a comment if you intend to make this.