Volvoski Family Borscht, adapted from Farm Anatomy by Julia Rothman
This borscht is a hearty vegetable soup, perfect for a chilly fall evening.
8 cups vegetable broth
3 medium russet potatoes, peeled and cubed
3 medium beets, peeled and grated
1 large carrot, peeled and grated
1/5 of a small cabbage, chopped
1 cup diced tomatoes
1 onion chopped
3 cloves garlic, minced
3 bay leaves
1 tablespoon lemon juice
handful of fresh dill
salt and pepper
sour cream to serve
Sauté the onions for five minutes in a oil of your choice in a large skillet. Add the garlic and cook for one minute more. Toss in the grated beets, carrots and diced tomatoes. Continue to cook vegetables for fifteen to twenty minutes.
Meanwhile, pour broth into a large pot and bring to a boil with the bay leaves. When it reaches a boil add the potatoes. When it boils again, throw in the cabbage. After five minutes, add sautéed vegetables, bring soup to a simmer for five to ten minutes. Add chopped dill, lemon juice and salt and pepper to taste and simmer for one to two minutes.
Some people are easily affected by their environment. I am definitely one of those people. The spring makes me want to listen to upbeat, happy music. I begin to get excited about the summer and only want to wear dresses. I want to go Farmers Markets and eat fresh veggies. I want to take walks outside (even though my allergies make it miserable) and look at peoples gardens.
At one of the outdoor markets was a women selling herbs. I decided that since the weather was warming up, it was time to grow some basil and some parsley. Unfortunately, I may have over watered the parsley (a rookie mistake).
On Monday’s, sometimes it is hard time swallowing the fact that a weekend was over, and I have 4 more days of work ahead of me. I want something comforting. So, I decided I wanted to make soup (I also have a lot of celery).
This soup was easy to make, filled with healthy things, and filling.
3 celery stalks, ½ onion, 4-5 white mushrooms, hand full of kale, 2-3 small potatoes, 2 tbsp butter, water, ginger, small handfull of parsley, curry powder, red pepper flakes, soy sauce, salt, pepper.
Melt 2 tbsp of butter in a pot. Put in diced celery, onion and mushrooms. Stir until softened.
Add 5 cups of hot water to the pot and bring to a boil. Add tsp of curry powder, minced raw ginger (2 thin slices), chopped parsley, sprinkle in some red pepper flakes and salt and pepper. Once boiling, add the diced potatoes and cook for 30 minutes or until soft.
Add chopped up kale (without the stems) and cook for 5 more minutes.
Add a dash of soy sauce at the end for some extra taste.