Borscht wins my heart with its vibrant color alone. I feel regal as I eat a soup the color of velvet.
This is an easy hot version, a delicious main dish for a busier night.
1 med. onion
4 stalks of celery 3 large carrot
4 small pealed beat roots
4 large potatoes
3-5 cloves garlic
1/2 head of cabbage
14 ounces beef stock (replace with vegetable broth for a vegan version)
1/2 cup of herbs, parsley, lovage, thyme, and a bay leaf
Salt and pepper to taste
Dice your onion, celery, and carrot. Saute the mirepoix in a large pot with the oil, add a pinch of salt to draw out the aromatic properties. With the remainder of the vegetables, chop and add them one at a time in the following order: beats (diced), potatoes (bite sized cubes), garlic (minced), cabbage (chopped). Once all the vegetables have been added, add the stock. Bring the soup to a low boil, and let the flavors stew together for about 15 minutes. Add the herbs a couple minutes before serving.