I have been hoarding a bag of really beautiful beets from a friend’s garden. My plan right along has been to make a nice pot of winter borscht. I have not made summer or winter borscht in a few years.
When I make borscht in the summer it is a very simple recipe: mostly just beets, some veggie stock or chicken stock, some onions and it’s pretty much done. Eat it cold with sour cream or yogurt, and it’s just perfect.
My winter recipe, however, is something that I rarely make because it is quite the time consuming affair – have to start it early in the day. And so I just have to mention it again! Retirement has offered me the opportunity to make a recipe like this on a weekday. What fun :*)
There are hundreds of variations on borscht, and no one agrees on much when it comes to a definitive recipe. My mother always used beef stock in her winter borscht, but no actual meat in the soup, and she never added chopped cabbage. I have used meat in it for the last 30 years because my husband can’t stand to eat a meal without meat tucked in somewhere. (If you want to make it a kosher meal, obviously you would not add sour cream to it at the end). I have begun shredding the beets instead of dicing them up more recently… I saw it in someone’s recipe, perhaps one from Joan Nathan, as I like her stuff.
Anyhow, I started the whole process about 7:30 this morning, and it’s still simmering away. The cleanup continues, although there is no help for my beety red hands! Even though I am looking forward to this for dinner tonight, it’s definitely better the next day. My one poor bit of planning is that I didn’t set up bread yesterday for baking up today. Poor us! Maybe biscuits will have to do for tonight. Such problems!