From the archives
At one point in time, I used to eat a lot of borsht but it was always the stuff in the bottles and it was farily purple. I loved it. I dreamed up this easy recipe tonight to use up some of the beets in the fridge. Traditionally it's made with cabbage but my body doesn't agree with it very well so I left it out. It should be served with a dollop of sour cream but I didn't have any. No matter, it was super delicious.
Ingredients
1 large beet, 2 medium, or 4 small - peeled and grated
1 large carrot - peeled and grated
1 medium potato - peeled and grated
1 stick of celery - finely sliced
1/2 an onion - finely sliced
2 cloves of garlic - crushed
4-6 cups of beef broth
juice of about a half of a lemon
1 tbsp dried dill
salt and pepper to taste
Basically you throw everything into a pot of boiling broth and let it cook for half an hour. Serve and eat. You can obviously drop in a tablespoon of sour cream, but you really don't need it.
Nutritious and delicious. And it's a great colour. The picture does not do it justice.
(c) Gail J. Cohen 2013
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