Tell me what you ate when you were fourteen, because Bella won’t anything I make these days. I make a borscht with all organic produce and homemade chicken stock and what do I get? “Mom, that soup looks like blood.” I think the soup tastes pretty good, so here’s the recipe I used. I’ve had it on a note card for over fifteen years; so sorry, but I don’t know whom to credit. It’s easy but requires a lot of chopping prep.
\n2 Tbs butter (I use olive oil to saute)<\/p>\n
1 1\/2 c onion, chopped (or one large one)<\/p>\n
1 1\/2 c thinly sliced potato<\/p>\n
1 c beets (I used two bunches)<\/p>\n
1 lg carrot, chopped<\/p>\n
3 c cabbage, chopped (I used 1\/2 of a cabbage)<\/p>\n
1 tsp (didn’t have any)<\/p>\n
4 c stock\/water<\/p>\n
2 tsp salt<\/p>\n
black pepper<\/p>\n
1\/4 tsp dill<\/p>\n
2 tbs cider vinegar<\/p>\n
2 tsp honey<\/p>\n
1 c tomato puree (I used one small can of paste)<\/p>\n
optional: 1 tbs raisins (I used golden)<\/p>\n
sour cream for topping (didn’t have sour cream on hand, but this is a delicious and traditional way to serve borscht)<\/p>\n
1. Cook tomatoes, beets, and potatoes in stock until tender.<\/p>\n
2. Saute onions, seeds, celery, carrots, and cabbage. Add some stock from the other mixture; cook until tender. Mix contents of both pans together.<\/p>\n
3. Add spices to taste; cover and simmer ~30 minutes.<\/p>\n
4. Serve hot with a wallop of sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tell me what you ate when you were fourteen, because Bella won’t anything I make these days. I make a borscht with all organic produce and homemade chicken stock and what do I get? “Mom, that soup looks like blood.” … Continue reading