I have a thing for soup. It always makes me feel better and I can always eat it or drink it even if I can’t really eat. The other day I decided I wanted borscht. I have only had this soup once and that was about 20 years ago but I decided I wanted it; and the beautiful thing about being a cook is that if you want something you can make it! I looked up the recipe in my joy of cooking (copy right 1964). Good recipe but not quite what I had in mind so I tweeked it. The results were very very good. My husband said he was surprise how sweet the soup tasted as he expected it to be “more earthy” he went on to say “every beet I have ever cooked has tasted like dirt” the rest of the crowd seemed equally happy and it and the color is just so pretty! Cooking time is somewhere between 30 and 60 min.
Helen's Borscht
Peel and chop
1 cup carrots
½ onion (I use white onions in all my cooking but I am sure yellow would be fine)
2 cups beets
Put in soup pot and barley cover with water. Simmer till tender. As you simmer the water will evaporate so add in chicken stock, keeping the level just above the veggies. When Veggies are tender add 1or more (depending on your taste) tablespoons of butter. Stir in and then CAREFULY pour contents into blender (unless you have an emersion blender in which case use that!) blend till smooth. Pour back into pot and add 1 tablespoon of cider vinegar. Stir in and serve with a dollop of sour cream on top.
