My friend, Jessica, made some borscht for us this valentines day. There have been giant beets at the winter farmers market in Brunswick lately, so I thought I try my hand at making my own. It's a super hearty vegetarian dish for a snowy day here in Maine.
Here's what I did;
4 large beets
2 medium onions
1 small cabbage
5 cups of veggie stock
balsamic vinegar (I used a bunch, but I love it. Add a little, taste, adjust and repeat.)
Boil the beets until semi-tender, about 25 minutes. Strain the water and then dunk the beets into a bowl of cold water, peel them in the water to make the skin come off more easily. Then trim then and cube them. Whatever size you like, just pick a size and try to stick with it.
At this point you may want to take out some pieces for your toddler to munch on... Ok, and some for you too.