Borscht

I live laden with food. Not burdened, but bundled. It is not uncommon for me to find a forgotten jalapeño in my pocket or a lemon left in my purse. Rosemary twigs line my jackets and cinnamon sticks wriggle their way into my chest of drawers. Food should be personal. 

This is what I am making tonight, to fill our kitchen with warmth and delight. I hope this Sunday finds you sweetly.

Borscht Soup

4 cups stock to water

1 ½ cups thinly sliced potato

1 cup thinly sliced beets

                                                                                     

1 ½ cups chopped onion 

2 Tbs. Butter  

1 scant tsp. Caraway seeds                                                         

2 tsp. salt

2 tsp black pepper 

1/2 tsp. fresh Dill weed

1 large, sliced carrot                                                                       

1 stalk chopped celery                                                                        

1 Tbs. + 1 tsp. Cider vinegar

1 Tbs. +1 tsp. honey           

1 cup tomato puree

toppings: sour cream, dill weed, chopped tomato

Place potatoes, beets and water in saucepan.  Cook until everything is tender.

(Save the water)

Begin cooking the onions in the butter in a large kettle.  Add caraway seeds and salt.  Cook until onion is translucent, then add celery, carrots and cabbage(optional).

Add water from beets and potatoes and cook, covered until all the vegetables are tender.

Add potatoes, beets and all remaining ingredients.

Cover and let simmer for at least 30 minutes.  Taste to correct seasonings.

Serve topped with sour cream, dill weed, chopped fresh tomatoes, and extra vinegar.