Farm Kitchen Chronicles: Last-of-the-Root Cellar Beet Borscht
A bright, happy soup for the dreary start of spring, plus an update on this newsletter.
Well, it felt like spring for a minute here, but now we are back at 24 degrees, the wind is howling, and the ground is cold and brown and dotted with patches of snow. Guess it’s time to make some soup!
This week’s recipe is the healthy Borscht soup, a beet-based soup that has origins in Ukraine. The one I make is a vegetarian version, but many recipes call for beef, or beef bones. You can do either! The point of this simple, farm-based soup is really the nutrient-dense beets. It’s perfect for that end of winter, last-of-the-root-cellar beets, carrots and onions, before the spring vegetables start coming in.