Quick and Easy Borscht

Ever since Carole posted her beet risotto a week or so ago, I've been wanting to make something beet related. I'm not sure if it's all in my imagination, but I always feel stronger after eating beets. Yes, I know they're chockful of all sorts of nutrients and vitamins, but someone long ago told me they're especially great for your blood, and after fainting recently and feeling a bit lightheaded/dizzy at times, I figured I had nothing to lose and hopefully everything to gain. Borscht isn't something I've ever made before, or even wanted to, for that matter, but what better time to try it than in the final stretch of our all-new journey. Easy enough to roast up the beets and prep the soup. A bit harder to find someone to eat it alongside me since the boyfolk are all away and Maddie took one look at the vivid jewel tones of the final product and headed straight out the door with an empty stomach instead of having to partake. As for me, I loved it, feel stronger for it and will repeat again sometime next year.

Quick and Easy Borscht
serves 4 to 6

6 medium beets plus tops and stems
4 medium carrots, peeled and grated
1 medium bunch kale, trimmed stems, then coarsely chopped
1/2 28-oz can plum tomatoes, with juice, coarsely chopped
2 cloves garlic, crushed
2 red onions, medium diced
2 tbsp white wine vinegar
2 tsp sugar
2 bay leaves
3 chopped dill fronds
1/2 tsp caraway seeds
3 to 4 cups water

Roast beets in foil for 40 minutes at 425 degrees. Cool, peel and medium chop along with stems and leaves. In a large soup pot, heat 1 tsp oil over medium heat and then add onions, garlic, caraway seeds, dill and bay leaf and saute briefly. Add rest of the vegetables (except tomatoes), cover and saute briefly. Add tomatoes, vinegar, sugar, juice and water; stir, cover loosely and simmer for approximately one hour until flavours blend and vegetables are soft. Add salt and pepper to taste.

Rest of week
Dec 14 Hors d'oeuvres a la Daniel et Daniel at Q's work party
Dec 15 Dinner propped up at the bar of The Keg w Maddie
Dec 16 Borscht with crusty loaf