Bowls of Borscht

Octopi! Eating Borscht (beet soup) is truly a pleasure when there is an eight legged friend at the bottom. Glynnis Lessing is the creator of these wonderful pieces, see her website for more lovely functional as well as sculptural ceramics.

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.