My Version of Borscht
My mom always made beet soup when I was growing up. Somehow I never actually got the recipe from her. Here is my recipe:
1 1/2 cups diced potatoes
2 cups shredded beets – golden or traditional red (use the food processor and save yourself some heart ache)
1 tsp salt
1 Tbsp apple cider vinegar
1 cup shredded carrot
1 cup green beans
1 cup peas
1 Tbsp parsley (dried)
1 Tbsp (at least) dried dill
a couple of grinds of black pepper
1 onion chopped
1 28 oz can of diced tomatoes
2 stalks celery, chopped
1 Tbsp sugar.
1/4 cup butter
Put the potatoes and beets in a your largest stock pot and add enough water to cover, the salt and vinegar, bring to a boil.
Add the carrots, beans, peas, and more water to cover, bring to a boil.
After 15 minutes add herbs, onion celery and tomatoes, boil 30 minutes.
Totally optional, but if you are so inclined you can add a litre of no salt beef stock here if you like. It doesn’t really need it.
Add sugar and butter to adjust the acid and add body. Boil another 10 minutes.
Serve with a blob of sour cream to stir in. Or don’t. I like mine plain. Freezes well.