Blue Ridge Day Trip
Swiss Chard, Beets, Garlic and Mesclun, Oh My

Everything Is Better With Borscht

Beets

(photo courtesy of pixabay.com)

 

Everything is better with borscht. And nothing is truer on a bitter winter day. This winter has been colder than usual here in NC. We even had an amazing 10 inches of snow in February. In fact, it snowed Monday - little wispy flakes that swirled around but didn't stick. So on Tuesday I decided it was a soup kind of day. I'd always wanted to make borscht so I did some research on this traditional Russian and Ukranian soup, checked out a bunch of different recipes and then went to work on my own - starting with homemade chicken stock. The result was thinner than I would have liked and next time I'll probably increase the amount of roasted beets I use for a thicker consistency.

 

Borscht

  • 1 qt chicken stock
  • 6 medium to large beets, roasted and cubed
  • 3 carrots, diced
  • half head of cabbage, coarsely chopped
  • 2 cloves of garlic, finely minced
  • quarter onion, finely chopped
  • 1 Tbs olive oil
  • 1 teas sea salt
  • 1/2 cup sweet Italian sausage, browned and drained.

In a stock pot brown onion and minced garlic in olive oil. Add chicken stock, beets, carrots, cabbage and sausage. Simmer until carrots and cabbage are tender, about 10 minutes.  Serve with a dollop of sour cream. Serves 4.

 

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