Meat free too, you can load up on our vitamin (S)mug.
This should take you about 30 mins start to finish, don't over cook it - flavour will develop once your borscht takes a fridge nap overnight.
3 stalks of celery
2- 3 cloves of garlic
3 large potatoes
3 large beets
1 large 900ish mls tin of tomatoes
1 liter of low sodium veggie broth
2 cups chopped kale or red cabbage
1/2 TBSP oregano
1 bay leaf
1 tsp fennel seeds
1 TBSP dried dill or a handful of fresh dill frowns.
vinegar to taste -
topped with sour cream
5 mins Heat a sturdy pot and sautee onions, celery
3 mins Add garlic for a short warming
1 min add the tin of tomatoes and broth
1 min crank the heat up and toss in the cubed
potatoes and beets
1 min add spices EXCEPT vinegar, dill and pepper
10 mins clamp the lid on and boil the whole mess until
and beets are nearly tender
5 mins add the chopped kale or cabbage and
cook until tender
TOTAL: 26 mins
Remove 3/4 of the cooked veggies and using an emersion blender blend it up to baby food consistency.
Return the blended veggies to the pot
To finish add vinegar, dill and pepper to taste
GRAND TOTAL: 31 mins
Serve with heavy bread and consider trying it with a Tripel style beer...you can be sure to make coworkers envious if you pull a beer out at lunch.
|When drama and cuteness met April 2008|