Hello! I'm so sorry it's been forever since I posted. My hard drive on my laptop crashed just after Christmas. So we found an old drive and limped along for a little bit. My hubby was so busy at work he just didn't have time to get it up to 100%. Then that old drive crashed...WTH?! Luckily the original drive was still under the 1 year warranty. I know, I know, it didn't even last a year...what is UP with that anyway DELL!?
So...we sent the corrupt drive off, and finally got the new one last week. My techie spouse worked for hours to get my laptop set up again, so now I can finally blog again. I could have gone upstairs and used the kids' computer, but loading pics from their old CPU is not fun...that's all I'm going to say.
And...David was laid off for the second time the first week of June. Good news...he as a contract job for 4 days/week. Please pray it will become a permanent position! It will take a year recoup financially, especially since our first round of unemployment in 2013 lasted 6 months. Thank you!
Now, on to a NEW RECIPE! I'm sorry it's been SO LONG. I also started working 2 days a week last year and well...between that, homeschooling, and five kids...I honestly needed to sleep more than I needed to blog, although I missed cooking and posting recipes dearly.
Over the summer, we harvested some beautiful beets from the garden. I've had beet greens in salads plenty of times, but I confess, (gasp!) I've never cooked beets before. Of course, I didn't dream of wasting them, so I polled my Facebook friends to get ideas. I made a yummy Roasted Beet Salad...
and borscht! I had borscht when I was younger, but didn't like it. Thank goodness taste buds do grow up. I made a big batch, and didn't regret it one bit. I used fresh dill from the garden too...amazing! There's a few more beets ready to pull from the vegetable bed...I can't wait to make another batch. Best of all, borscht is meant to be served cold...perfect for a refreshing, healthy, summer lunch.
(adapted from Weight Watchers)
4 cups chicken broth
3 cups water
5-6 fresh beets, scrubbed clean and finely diced/shredded
1 bunch scallions, thinly sliced
1 teaspoon brown sugar
1 cups finely shredded red cabbage
3 tablespoons fresh dill, chopped (plus more for garnish)
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
In a large stockpot, bring the chicken stock, water, beets, scallions, and brown sugar to a boil. Reduce heat and simmer (covered) for 15 minutes. Add the cabbage and dill. Continue to cook (covered) until the beets and cabbage are completely soft.
Remove from the heat. Stir in the lemon zest, lemon juice, salt, and pepper. Leave the soup chunky or pureed in a blender (or use an immersion blender). My borscht was a little chunky but that was fine with me. Pour the soup into a nonreactive container (glass or plastic) and chill for 2-4 hours.
Serve in pretty bowls with a dollop of sour cream and a sprig of fresh dill. Isn't it pretty? I hope you can make this and enjoy it where ever you are. It's still hotter than heck here in Houston, so a cold soup really cools us down on a scorching hot day!
God bless your table tonight!