A Borscht is a stew/soup with beets and/or tomatoes as the primary ingredients (thanks Wikipedia!). I bought some beets last week and some leftover cabbage and with googling those key words I found the Borscht recipe from Canadian Living. (Note that I didn't use bones and chuck steak, I used a hunk of beef with the bone in, and it did the trick).
I have a little crush on beets...they are beetutiful (heehee). I mean just look at this wonderful color!
|Notice my fingers...beets get everywhere.|
So today I got the groceries for the week, came home and starting my afternoon in the kitchen. I was boiling the beef, and preparing the veggies, and I realized that since I was already cutting up stuff, might as well do some prep work for the week, and cut up EVERYTHING! And then when I was cutting up everything and making a bunch of scrapes I was like, I should make veggie broth. So an afternoon in the kitchen was how I spend my day!
This little colorful container was all the stuff for the borscht: potatoes, beets, carrots, onions and celery. So colorful!
|Ignore the broccoli, it is a lurker and doesn't belong in the Borscht|
Meanwhile I chopped and washed all of this:
|Beets, Swiss Chard, Spinach, Broccoli, Celery, and Carrots Oh MY!|
And with all of the scraps (peelings, choppings, a few real pieces) I created a ridiculous amount of pink veggie broth.
Have you ever seen pink veggie broth?? Me neither... apparently a tiny bit of beets can make anything PINK!!
I decided to freeze it in muffin tins (which is about 1/2 cup per tin) so I have single servings ready to go for whenever I need it. Problem though, I only have two tin pans, and I have about 10 liters of broth. So right now I have two bowls full of broth sitting in my fridge, and one just about frozen. It's hard making large batches of things with a condo sized fridge and freezer. Once one batch of tins is done I am going to put it into freezer bags, and freeze the next batch in the tins...long process for sure.
Best part was for 10L of broth it was basically FREE!!! I used scraps and water I would normally throw out! So if I do the math, organic, low sodium veggie broth is around 5 bucks (high guess) for a liter...meaning I saved $50! Crazy!!!! (Not that I normally buy the organic low sodium veggie broth so it is much better for my health than the no-name normal chicken broth)
And finally after all this chopping, and boiling, and freezing, and stiring, I had supper!
What a productive afternoon! Now I have EVERYTHING ready for the week!
And as an added food bonus this week, I have a friend staying with us until Wednesday, and she is making us Chinese food in return for us giving her a place to stay! Fair trade for sure!!!
Happy Sunday everyone! Mondays may suck, but at least going into them with all veggies chopped is a good thing!
Anyone had borscht before?? What is your favorite veggie and why??