Wednesday, 6 November 2013

veggie borscht

A healthy and comforting wintery soup.  Typically a sour soup, this variation has no vinegar but the beet-dill combination gives it a nice flavor.  This soup is easy to make, but requires a lot of chopping so you might want to listen to the radio or something as you chop away.        Serves 7


8 cups vegetable broth
half of a green cabbage
4 beets, peeled
2-3 carrots
about 3 cups fresh dill

Chop cabbage and julienne beets into small matchstick sized pieces, about 2 inches x 1/4 inch.  Bring broth to a boil and reduce heat.  Add the cabbage and beets and let them simmer while you chop the carrots.  Julienne carrots in matchstick sized pieces and add to the pot.  Simmer about 15 more minutes.

Meanwhile, wash and chop the dill and add to the pot.  Simmer another couple of minutes.  Taste test to see if everything is cooked and serve.  I like to put a few individual portions in the freezer for later as well.

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