RECIPE: Easy Borscht Soup.
Sugar Moon is the season for tapping maple syrup but did you know that beets were used for sugar as well? Red Velvet Cake is one example of it. But for me, I grew up on homemade soups and borscht was always one of them on the table. It is a favorite of mine. So in honor of Sugar Moon and all the women who came before me and passing on traditions, this International Women's Day, this soup recipe is for you.
This borscht soup recipe makes the home smell of fresh dill, earthy beets and fresh garden vegetables. The beautiful contrast in the soup of salty, sour and sweet is sure to excite your taste buds.
Now add a freshly baked bun or piece of bread out of you oven, smeared with a dollop of butter and you have a bountiful meal.
Your family or friends will be waiting patiently for this QUICK version of soup to finish simmering on the stove top and sit down with you to a meal to savour. I will post my Nanny’s (Baba) traditional recipe where you boil the beets in the future, it’s where all the love and food goodness came from.
4 cans (14 oz) whole rosebud beets. Cut into 4 then 2 to 3 slices on side to make little cubes. Pour the juice in pot first. 2 large carrot or 7 small carrots chopped 2 cans of water 1 Tbs butter – heaping 1 tsp salt Bring the above to a boil and turn down to medium heat. Then add: 1/4 of an onion, diced 2 medium potatoes—cut the same size as beets. Cabbage—cut a handful—cut the same way as you would for a stir fry. Cook until everything is almost cooked through, then add: Two handfuls of peas. Chopped fresh dill
Bring the above to a boil, then turn down to simmer.
Once the potatoes and carrots are tender, add two pieces of sour salt—add more to taste if needed **** We will add vinegar here, it is difficult to find sour salt any more! Add bit by bit and taste each time. Add extra table salt if needed.
Whipping cream to desired color or taste.