My First Attempt At Borscht

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With yet another winter weather system heading our way – I figured I needed to make a big pot of soup.  Also with the fluctuation in temperatures – the last of my root vegetables need to be used – since I use the screened porch as my root cellar.  I had a great borscht this week and thought I should try making one – since I had most of the ingredients handy.  A quick run to the store for some cabbage and I was ready to go.

I figured the soup would not take long to get on the stove to cook and simmer, but I was mistaken.  I kept one knife with me – but it is not a big one and the knives at the rental house not so good – even after spending some time attempting to sharpen!  Stella’s cousins were with us for the day and they all wanted to go and climb this big rock in the field across the way.  I told them we could go for a walk and attempt the rock climbing after I got the soup on. They were quite patient with me.

Can you find all 3 kids?

Getting down

Vegetarian Borscht

Ingredients

2 – 3 large beets, peeled and cut into matchsticks
1 1/2 onions sliced and diced
2 large carrots, peeled and cut into matchsticks
1 parsnip, peeled and cut into matchsticks
2 – 3 cloves of garlic, minced
2 Tbl olive oil
1 1/2 – 2 cup cabbage, shredded
4 – 5 cups of vegetable broth/stock
1 cup of water
Salt and pepper to taste

1. Wash and prepare all your vegetables.

2. Heat the broth in a saucepan to a boil.

3. Heat the olive oil in a large soup pot and add all the vegetables except the cabbage.  Saute until soft.

4. Add the broth, water and cabbage and simmer for about 25 minutes.

5. Serve with some shredded beets on top, some sour cream, cheese, creme fraiche or naked.

Delicious!

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