Jan 14, 2017
Greetings, lovlies. So… soup. Yes, in the northern hemisphere it is soup weather! Although I could live on soup all year long, I especially enjoy it during the cold winter months. Borscht has been a staple in many eastern European countries for hundred of years. There are MANY variations in the recipe, according to a dear friend who spent some time in Russia and other slavic countries. The recipe derives from an ancient soup originally cooked from pickled leaves and the flowering stems of common hogweed, an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular.
Red. Yes, this soup is NEON red. I think it’s because I used purple carrots, purple cabbage, red beets and purple onion. Heck yes, can I get a HELLLOOO for a heapin’ helpin’ of ANTHOCYANINS! Anyway, beautiful looks and health benefits aside, it is DEElicious! I hope you’ll try some for yourself.