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.
*******SEE COMMENTS AT END OF THIS POST FIRST!!!******
I am including a link to the Really Natural post featuring this Borscht recipe and also Quickie Oatmeal Bread, both from NJFV.
Enjoy the last of the harvest.. 🙂
PSS Sept. 2013: I carefully reread this post at Really Natural today and this time noted several errors in the bread recipe.
Molasses should be 1/4 C. , Warm water should be 1/2 C. , Rolled oats should be 3/4 C. and Sweetener should be sugar or honey, NOT brown sugar.
If you have my cookbook, best to follow the instructions from there. There is one typo on that page though, yeast should be 2 teas. NOT 2 T.
Soup also has errors as listed there: should be 1/2 small cabbage and 1/2 pkg. of veggie pepperoni or ham.
Wow, I should have read this over more carefully when first posted, I assumed the host of this site copied these recipes correctly from my cookbook, but didn’t.
When I have time, I will repost this bread as it should be written. I’ve made this bread many times and it comes out beautifully!
Happy Baking… GHH