Monday, July 9, 2012

Borscht, a summer soup

Borscht is a brightly-colored but lightly-flavored soup. Great for a summer evening when you've got fresh, local, organic CSA beets to devour.


We served it with some crisp bread. It was a great combo!

Serves 2


3 whole beets
1 T olive oil
1-2 garlic cloves
2 med-large carrots
1 med potato
4 c water
1/4 of a cabbage, finely minced
Juice of 1 lemon
1 t dill
Salt and pepper to taste


Boil your beets whole, skin included. Cook until they can be pieced with a knife and the skin can be removed.

Meanwhile, cut the rest of your veggies so they're ready when the beets are done. Now, sauté your onion and garlic until well done in a large pot. This is where you'll cook the soup.

When the beets are done, cool them so they can be handled. Remove the skin and slice thinly.

Now you're ready to put it together!

Add water, veggies - except cabbage - and spices to your onion/garlic in the pot. Cook until veggies are well done (30-45 minutes). Now add the lemon juice and cabbage and cook another 5 minutes, or until the cabbage is mildly-cooked.

Serve immediately. 

No comments:

Post a Comment

I want to hear from you! Please leave your message here. Appropriate messages will be posted.