Wednesday, August 24, 2011

Garden Borscht

I came back from the garden with a head of cabbage, four huge beets, onions, garlic, celery, carrots, beans, cucumbers, zucchini, tomatoes, corn and some new potatoes from my gardening neighbour.  That's a lot of fresh produce!  My dilemma was what to do with it all and how to keep some of it for winter.

It's hard to find a recipe that will use all of these ingredients, but there is one classic that will use up a lot of them and that can be frozen and used as a quick supper in the depths of winter - borscht!

I don't have an old family favourite recipe, so I scoured the internet and loosely followed this recipe from Canadian Living.  It's called Better Next Day Borscht.  I like the name, because of course, borscht is one of those things that does taste better the next day!

The biggest modification I made was to leave out the meat, ours was all veggies.  I also doubled the recipe since I had plenty of everything and I wanted to freeze the leftovers.
ingredients from our garden
gorgeous colours
in the bowl
In the end, we had about 7Litres (28 cups) of soup.  We had enough for supper, lunch the next day and two batches in the freezer.  


Anonymous said...


Anonymous said...

I love borscht and can't wait for an invite for lunch! rh :)