All I want for Valentine’s is soup. Pink soup!
We are on our way to the Nuca Garage Sale, and on a cold day like this spent with hunting treasures, all we will need is some pink soup to warm us up. The Borscht Soup is one of my favorites, but it takes some time to make and cook it so I cheated and already prepared it yesterday. It’s originally made with beef, but we’ll leave that out, of course.
Ingredients:
- 2 beetroots
- 2 carrots
- 1 onion
- 2 tablespoons of oil
- Bay leaf (1 or 2)
- Salt
- Pepper
- Vinegar
- Sour cream
- Fresh dill
- 2 tomatoes (or 2 tablespoons of tomato sauce)
- 1/2 cabbage
- 2 potatoes
Heat up the oil in a pot, and add the finely chopped onion. When the onion became transparent add the cleaned and chopped beetroot and carrot slices on top. Stirit for a couple of minutes. Add the tomato cubes or sauce. Stir. Add water, salt & pepper. Cook it covered until the vegetables are soft. Then add the potato cubes and the chopped cabbage. Cook it some more. But don’t overcook it. The vegetables have to remain crunchy. Always feel free to add more water to it if needed.
Serve it hot, with fresh dill and sour cream (and cat hair) on top, a slice of fresh white bread and some 🌶. Enjoy!
P.s. Wrote this article on Sunday morning, almost 2 weeks ago and I planned to post it later that day. But then I decided to post it a few days afterwards. Because pink is always a good idea, just like soup! And you know what else? The celebration of love. Which we should celebrate every single day. Not just during Christmas or Valentine’s day. But also on a random random Monday after.
