The past few weeks have been crazy. I have been non-stop busy, so busy in fact that I have done very little cooking. What is keeping me so busy you ask? Derek and I have been apartment hunting. It’s very exciting, but a little stressful.
I was offered a job in NYC about a month ago. Currently I live about a bit too far from my new job, a move was in order. After weeks of searching Derek and I found the perfect place for us. This will be “our” first place together! The apartment is actually a small cottage that has a small yard. There is even premade garden boxes lining the fence. I plan on planting some kale and collard greens as soon as I get there.
We move in a little more then a month, and now there is a ton of packing and shopping to do. We have been hitting up yard sales in the search for two dressers, still no luck.
Anyway, the beets in my garden are ready to be eaten. Yay! I have been enjoying beets on my salad and even as a snack. I just love beets! I have been meaning to make borscht; it just seemed like something I would like.
How did it taste? I loved it! It reminded me of this soup my Ukrainian grandmother would make for me all the time. My family was a little hesitant to try it, but after they did, the loved it! Derek even brought a bowl for lunch the next day. The color is odd at first, being purple and all.
I’m not sure if this is authentic Ukrainian borsht because it was my first experience with the purple soup. The lemon juice and vinegar add a nice tang. I know it seems odd, but trust me it is so good. I love the combination of the tang with fresh dill and sweet beets, sooo good! Even better, I froze two nice size bowls to bring to the new apartment. There is nothing like homemade soup to make a place feel warm and cozy.
Sadly I do not have a picture right now to share with you. I took a bunch, but now with the mess of boxes surrounding me, I can’t find the cord to upload them! It’s so frustrating. Oh well, maybe someone can make it and send a pic to me 😉
In a large pot with lid, bring broth to a simmer. Add onion and cook until soft. Add celery and carrots, cook about 4 minutes. Add beets, water, tomato paste, and paprika. Cook about 8-10 minutes then add cabbage. Cook covered over low heat until cabbage is very soft, about 20 minutes.
Add lemon juice, vinegar (to taste), dill, salt, and pepper. Simmer a few more minutes. Ladle into bowls making sure you get enough vegetables and broth.