Warm Borscht for You!
I know you’re wondering how to make a rustic favorite like Borscht. We think you’ll find this recipe to be simple and very satisfying! We are excited to serve it for our Oscars 2012 gathering!
You’ll need beef bouillon or broth or stock – enough to have 2 quarts. Get fresh beets – about 5 – peel and dice. Get one large potato – peel and dice. Get a head of red cabbage – you only need half – and chop that up. Add 2 tablespoons of apple cider vinegar. Season with salt and pepper to taste. Put it all in a big soup pot and once it’s boiling, you can lower the heat to simmer. Check it after about 45 minutes. The veggies should be soft and ready to enjoy. Don’t forget a dollop of sour cream or non-fat greek yogurt and garnishing with a touch of dill! Get some crusty pumpernickel to make it great!
So we’ve covered 3 of our 9 dishes so far. And we haven’t even “worked hard” yet… more to come…