How I make Borscht (the veggie way):
- Saute 1/2 - 1 whole onion and 3 cloves of garlic in a large pot with a lid.
- Chop up a bunch of beets, how many people do you want to feed? Have a beet and a half for each person. You can substitute potatoes and/or carrots for some of the beets to "stretch" the recipe. Sautee with the onions and garlic til' soft.
- Add a bunch of water and 1-2 veggie bouillon cubes. My favorite brand is Rapunzel with sea salt and herbs.
- Season to taste. I add thyme and balsamic vinegar to almost all my soups, well, maybe to almost everything I make. I also usually put a hearty amount of parsley, marjoram and dill and salt.
- Cover the pot and let the soup bubble, then, turn down heat and simmer for 20-50minutes.
If you desire, put a plop of sour cream and a sprig of cilantro on top. Be sure to have a mighty spoon on hand if you chop the beats huskily. Though borscht seems like a winter treat, it tastes just as good cold making it a nice summer soup too.
Blast off with a bowl of Borscht! Yummy.