I will begin this blog at the end of the story. It has been a very busy week! This past weekend I wanted to do something that felt renewing. Something besides work, worky, work! So two things aligned for a perfect bit o relaxation~~~I was gifted a bag of beets and the weather outside for mid November Maine was fantastic!
So made some borscht and a campfire!
Here is my recipe for Whole Beet Borscht~~WARNING~~I am a by the seat of your pants sort of cook....so this is my tweeted recipe with a happy mistake to boot! My favorite cookbook (besides the internet) is my old copy of Laurel's Kitchen. I bought my copy at the co-op in the Seattle U-district when I was 19 years old~~~that would be in 1978! It was a big purchase at the time for me but one I have never regretted. The amazing thing is that I still have it after all these years!
My Tweeking of the Original Recipe
I use your average 8 quart pot filled about 1/2 full of water or veggie broth or water with veggie broth powder added
6 medium potatoes cut into chunks
2 medium Onions coarsely chopped
1 bulb of Garlic
Big Splash of Tamari
Heaping Tablespoon of Paprika...here is the "boo-boo" I grabbed the wrong jar...the chili powder...don't know why I did that the chili powder jar has for years been the one shaped like a dinosaur. But oh well...now added the paprika and a heaping spoon of dill weed too. I let all of that simmer while I prep the beets.
Garlic is done only one way in my house~~large quantities!
I had a garden "sabbatical" this year (I'll tell you about it sometime) but I did grow my 40 foot double row of Garlic!!
Preparing beets involves cutting off the roots and the top. Then put them in a sauce pan to boil for easy peel removal. I save the tops to add to the borscht at the end. If you don't have enough tops or they have been in the bag too long, frozen spinach is a great substitute.
|Soup Simmering and Beets Boiling|
Beet Greens and Frozen Spinach
|Paired with my Homemade Crackers~~~double YUM~~~Crackers will be another share sometime.|