As some of you know the reason I started growing my own, is that deep down I am a person with champagne tastes on a beer budget. So I cook and I garden. And when I cook, I cook for an army and freeze what I can. I was raised in part by a man from a family of Portland foodies. We love to cook because we love to eat, and love eat really well, even more.
It’s Fall, and so my thoughts turns to soup and sweets. This is my on the fly recipe for beef borscht. I am an improvisational cook. I have many hits and a few misses. This is a hit. Take time to enjoy the colors! Make a lot and freeze it!
1/2 pound of beef. It’s soup, don’t splurge.
5 cups beef broth
2 cups chopped celery
5 cloves garlic (more if you like)
1 cup tomato paste
1 large red onion
1/2 head of red cabbage
3 bay leaves
1 tsp dried marjoram
1 tbs olive oil
3 tbs fresh dill or 3 tbs fresh parsley
plain Greek yogurt, sour cream or crème fraîche
salt and pepper
Peel and cut beets into medium pieces.
Cut the beef into bite sized pieces.
Chop celery, onion, garlic and cabbage.
Over medium heat in a large thick bottomed soup pot, stir in beef (seasoned with salt and pepper), after a bit add garlic, onion, bay leaf and marjoram. Brown the meat. Add the broth, the beets, tomato paste. Stir. Let simmer for 30 minutes. Add chopped cabbage and celery. Simmer 10 more minutes. I like the vegetables to be crunchy. You can simmer more if you like.
Serve hot with generous dollop of sour cream, crème fraîche or yogurt and fresh dill or parsley (or both). Some may like more salt and pepper, dill or cream on top, so I always serve those on the side.
Takes 1 hour
Nice with a crusty bread with butter on the side…but what soup isn’t?