I’m still on my ‘soup kick’…….
Last week, I made my absolute favorite soup AGAIN (good thing Joe likes it a lot too!!!) and fortunately as is the case in summer, had garden beets to make it truly special.
The taste, so superior to canned beets, which are a necessary ‘evil’ in winter . And the color, when fresh beets are available, the most amazing shade of deep crimson red. I’d actually like to make a sweater that shade LOL!
Thanks Elaine for showing up with a bunch of fresh beets at just the right time! Luckily, I had all the other ingredients, ready to go in the fridge.
I took the time to slightly pre-cook and then grate the beets, before adding them to the soup, as my mom and grandma always did.. Fresh garden dill, carrots, tomatoes, potatoes……it all added to the mix. A thick slice of rye bread, some vegan (or regular, if so inclined) sour cream for garnish and this makes a meal-in-a-bowl that really does satisfy the senses.
I am including a link to the Really Natural post featuring this Borscht recipe and also Quickie Oatmeal Bread, both from NJFV. I enjoyed this review a lot, not just the compliments but it made for a fun read. That’s one witty guy over there, cooking and writing LOL!!!
Enjoy the last of the harvest..
PS: In regards to the references about the amount of flour used in the bread (on Really Natural). I have made this loaf many times and the amounts as given in the recipe for the flour are correct. As with any bread recipe, sometimes you need a bit more or less, but not as the reviewer is describing; don’t know what happened there! There are two things that I do want to mention, I recommend kneading the dough until smooth, 5 minutes would be the minimum for this, sometimes I do up to 10 minutes, again, it’s something that varies. Also, there is a typo in the book, the yeast should read 2 TEAS. NOT 2 TABLESPOONS. Recipe on Really Natural is correct.
Happy Baking… GHH