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|
|in the bowl|