Cheap Like You Know What
Now that I have the mental and physical space to plan and create proper meals, I have decided to experiment with a few new recipes out of my favourite cook books. Here’s my most recent food-crush.
I love the colour of beets. Hate the taste. I’m determined, though, to eat more vegetables this winter. I had most of the ingredients I needed on hand to make this Looneyspoons version of borscht.
Pretty…isn’t it? Not to mention, it’s probably the best soup I’ve ever made.
I know I shouldn’t give you the recipe. Not just ‘cuz I’m breaking copyright, but because you should really get this cookbook yourself. Then again, I did make some substitutions, and I am giving the sisters credit AND plugging their book, so…
BORSCHT (my bastardized version)
*The sis’s use low-sodium, low fat versions of everything, but losing weight is the last thing I need. Use what you like.
5 cups beef broth
2 cups coarsely grated beets
2 cups shredded cabbage
2 cups peeled, cubed potatoes
1/2 cup chopped red onion
2 tbsp red wine vinegar
2 tbsp ketchup
1/4 tsp chili spice
1 tbsp Worcestershire sauce
1 bay leaf
1 clove garlic, minced
1/2 tsp marjoram (dried)
1/4 tsp black pepper
1/2 cup sour cream
chopped parsley to top (optional)
The great thing about this soup is that everything but the sour cream and parsley goes into the soup pot at once. Turn it up to high until it starts to boil, then reduce heat, cover and simmer for 15-25 minutes (however long it takes the potatoes to cook). Ladle out about a cup of the liquid into a large measuring cup, then add sour cream to cup, stir until blended then add to soup pot. Top with parsley.
You’re done. I bet it would still be good even with further alterations – I’ve a mind to try it with veggie stock.