My daughter-in-law- to- be is a food blogger in New York city and I have found it amusing that whenever I visit with her and my son and we go out to eat, we can't eat our meals until she has taken a photo of our plates because it might be featured on her blog. But now I have a new understanding of how she feels, because so many times I regret not taking a picture of a plant, a vegetable or especially some dish I made with the veggies I harvested so that I can write about it! So with that in mind, I remembered to get a shot of the latest batch of Borscht I made with the beets I pulled earlier in the week.
7-8 medium beets, cooked, peeled and diced (I cook mine by roasting them in the oven. Just wash, trim, wrap them all in a tin-foil packet and bake about 45 minutes. When cool, the skins slip right off. Of course, you'll look like an extra in a slasher movie for a bit, but think of it as fun!)
2 tablespoons oil
1 large onion, diced
1/2 pound sliced mushrooms
4 cups of vegetarian broth (I use water plus a large cube of pretend
chicken or vegetable bouillon)
2 medium carrots, peeled and sliced
1 medium parsnip, peeled and sliced
1 small green cabbage, cored and shredded
1 and a half pound potato, diced (with or without peel)
small amount chopped celery leaf
3 cloves minced garlic
3 tablespoons tomato paste
small bunch of chopped dill (you can use dried too)
1/4 cup sugar
1/2 cup apple cider vinegar
2 tsps. kosher salt
ground black pepper to taste
Heat the oil in a large kettle and cook the onions and mushrooms for a few minutes until soft. Add all the rest of the ingredients and simmer for about an hour. That's it! Serve traditionally with a dollop of sour cream on top.
If you are not concerned about the soup being vegetarian, use chicken broth as the liquid base instead of the water/bouillion that I use. Either way it tastes delicious!