Borscht for dinner tonight!





We got fresh beets, cabbage and carrots from our friends Liz and Jack so decided to make up a big batch of homemade borscht for everyone. We got some turnips too so tried out a new recipe from Peg at the Tropical Valley Acres Park. (That is where we had some yummy chili and apple dumplings. Peg had owned a restaurant before retiring to Texas)




Recipes
Borscht
8 cups beef broth
1 large onion-chopped
4 large beets-cooked and chopped
4 carrots-chopped
1 large potato-diced
2 cups cabbage-chopped
3T vinegar
Cook it all down in a pot for about half an hour; serve with a spoonful of sour cream

Turnips
Boil and peel
Slice into a frypan and sprinkle with soy sauce and salt/pepper
Cover with mushrooms
Warm it up till the mushrooms are soft

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