Saturday, April 12, 2008

Borscht recipe

This is an Americanized version, and oooooh so yummy! Don't be alarmed if things come out red the next day! ;o-)


1 lg. onion, chopped
2-3 stalks celery, chopped
1 T. olive oil
3-4 potatoes, cubed
3-4 carrots, sliced
4-6 c. chicken stock (or veggie stock, or even beef stock for a more trad. version)
3-4 lg. beets, shredded (food processor makes it much easier)
2 T. apple cider vinegar
1/2 t. salt, plus an extra pinch
dash of pepper
sour cream

Saute onion and celery in oil in 5-qt. saucepan until soft. Add potatoes, carrots and stock to cover. Bring to boil; reduce heat. Simmer for 15 minutes or 'til veggies are tender. Add beets. Cook for 15 minutes longer. Add vinegar and seasonings. Cook for 1 minute longer. Garnish with sour cream.

Carb count is 31 g. minus 5 g. fiber for all the peeps with diabetes, type 1 or 2 or beyond. Enjoy!

2 holla'd back:

Admin said...

Yummy!! By the way, I love your new blog layout & that picture at the top is absolutely beautiful. Did you take it yourself?

sandi said...

Yes'm, I did take that picture...near Usery Park before we moved out here to the hinterland. I should post the rest I took then so they'll be preserved for history. :o)

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