“Always live in the ugliest house on the street. Then you don’t have to look at it.” David Hockney
One of the great things about making soup in this day and age are the number of convenience foods. These pre-prepared food make this recipe a snap. One of the changes I make to most borscht recipes is to replace part of the cabbage with some sauerkraut instead of using all cabbage in the recipe. Play with the ratios until you find a blend you enjoy.
2 pkgs roasted beets, chopped
medium sweet onion, sliced thin
2 cups matchstick or baby carrots
1 cup shredded cabbage
1/2 cup sauerkraut
3 T olive oil
3 diced tomatoes or canned tomatoes
3 cloves garlic, pressed
2 cups water
4 cups chicken or veggie stock
juice of 1/2 lemon
S&P to taste
sour cream, optional
parsley or dill for garnish
Saute onion and garlic for about a minute. Add beets, carrots, cabbage, sauerkraut, and tomatoes. Cook for about 8 minutes.
Add remaining ingredients, except for the optional and the garnish, and cook on low heat for about an hour.
Serve and garnish if desired. I’m a huge fan of the freeze dried jars of dill when my garden is not resplendent with dill.
FAQ – Can I freeze the borscht so I don’t have to eat it every day for a week? Of course you can. However, the texture may change. At that point you could use a wand or food processor to make it into a pureed soup. Also very tasty.
Don’t forget to wear your “I ate beets” bracelet!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.