borscht-to-be
When the weather gets cold, my thought turn to winter foods: soups, stews, and other hearty dishes. Today I got a hankering for borscht, not the clear red just-beet borscht that comes in a jar, but the heartier one with many different veggies and small bits of beef. I bought the beets and tomato at a local farm stand, had some of the other ingredients, and had to buy a few, including a big bunch of fresh dill and some caraway seeds. In additon to what is shown, the soup contains a few Tbsp. of vinegar, a few of brown sugar, and some salt and pepper. It's served with a dollop of sour cream. This cooks for hours and makes so much that I'll probably freeze half.