If you're like me, you tend to improvise when it comes to cooking....especially soups. This may not be an authentic borscht recipe; it's one of my own making...but my husband likes it, so that's what counts, right? A while back I mentioned getting some small beets from my mom's garden. That day, I just cooked the greens, along with some swiss chard. The next day, I made the borscht you see here.
I don't really have a recipe, as far as amounts go. I try to not make a big pot, because it's mostly Brian and I that like it...the kids not so much....but I never seem to succeed, so I won't list the quantities.
|Turnip is optional, but we like it, so it goes in!|
|Veggies all chopped and ready to go in the soup pot.|
Dill weed, salt and pepper not shown.
|Shredded/chopped cabbage cooks down, so I add a lot.|
|I bring all the other veggies to a boil (in water or broth),|
then add the cabbage.
|Simmer until veggies are tender.|
Perfect for a cool fall day!