Borscht Soup

Again, one of my dad’s favorites. He would go on and on about borscht soup. He always tried to get me to make this. Unfortunately for him I’m a bit of a late bloomer on the domestic front. Well into my mid-twenties food was just something that magically appeared on the table or came frozen in a box. Nevertheless, I’ve always loved beets and when it starts to get cold outside I looove this soup. It’s such a beautiful color and so healthy.

BORSCHT SOUP

Serves 12

Time: 2 1/2 hrs.

Ingredients:

1 1/2 pound of chuck beef (shoulder)

4 cloves of garlic

2 new potatoes

2 large carrots

1/2 head cabbage or 1 small head of cabbage

1 green bell pepper

2 tomatoes

1 can cut tomatoes

1 white onion

3 medium beets or 1 can

2 tsp sea salt (or to taste)

Prep:

Start the rice.

Cooking Directions:

Bring half a large pot of water to a simmer.

Add chuck beef to simmering water.

Chop vegetables into ‘bite size’ pieces.

Add garlic, lettuce, onions, tomatoes to simmering water.  Add sea salt.

Keep at medium-low simmer uncovered for 30 hr.

Add potatoes, carrots, bell pepper.

Continue simmering for 1 hr.

Remove steak, cut into bite size pieces and return to soup. Add salt and pepper to taste.

Serve and enjoy.

Store away a portion in the freezer and enjoy for months to come!

Reactions from around the table:

Caleb, 5-years-old: “Yeah, I liked it.”

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