Making Soup for a Night In
I love making soup - in fact, once a week I take all the leftover veggies in my fridge and make my famous "Leftover Soup."
Yeah, okay, it's not famous. And it's different every time. But always good!
This week I turned out a fairly decent borscht, so I thought I'd share it. There are a dozen different borscht recipes out there, but my favourite is based mostly on beets and potatoes.
It's totally simple, so anyone can do it.
First chop 2 large potatoes, 2 beets and half of a white onion. Try to keep the pieces relatively the same size. Next, put these in a soup pot with 2 litres of water and a large vegetable stock cube, cover and bring to a boil. If your stock cubes are fairly small, use 2. Once the liquid is boiling, turn the temperature down and let the soup simmer for about 25 minutes. For the last 3 minutes, add a cup of frozen peas.
Turn the stove off and add 3 tablespoons of red wine vinegar to the soup. Season with salt, pepper, and oregano.
Best served with a fresh, warm loaf of bread!
Image Credit » Mandy Gardner