stocking up on…borscht

Ukrainian Borscht Soup

Not many of us probably think about keeping some Borscht on hand.  Some of us don’t even know what Borscht is.  But let me tell you, it is a great way to make use of some great beets.  And cabbage, carrots, and potatoes.  And it is GOOD!

You can find the recipe here, but I did depart from it slightly.  I didn’t add the sour cream at the end, because I can’t eat it.  The main difference: after following the directions, it seemed a bit, well, uncooked.  I let it cook for at least an hour on a low setting.  It reduced a bit, and the vegetables melded into each other just the way they should.  Absolutely delicious.

It was a busy day:  I also made my whole wheat bread again and cooked up our chicken carcass from lunch to make a base for Vietnamese pho’.  For eating without a lot of added junk, we are going to be eating well (at least for a few days)!

Quite a day's work!

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