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)!
