February has been all about the stews and soups. I’ve gotten into a nice weekly routine of prepping some sort of crock pot meal on a Monday or Tuesday night, while I cook that night’s dinner, sticking it in the fridge, and then getting it started the next morning when I get up for work.
This borscht is actually a stovetop recipe, but simmered nicely in the background in the same way while I prepped about 4 different meals’ worth of food. It’s from the same blog where I discovered last week’s tea eggs, and now that I’m glancing back at the recipe I’m astonished that I didn’t notice that it shared a post with her beef stroganoff, since that’s what Jesse got out of bed talking about on Sunday morning, and dutiful for his craving, made for dinner on Sunday night out of the Betty Crocker cookbook.
In any case, I like Mimi’s instruction to chop up all the vegetables ahead of time. This is usually how I roll anyway, as it’s so satisfying to have the tedious work done and to be able to just dump, sweep, and add during the fun part of cooking time while cleaning up the detritus trail as I go.
- 1 onion
- 1 shallot
- 2 carrots
- 1 rib celery
- 1 rutabega
- 1/2 small cabbage
- 2 cloves garlic
All chopped up. You start with your big soup pot, melt some butter in the bottom, and cook and onion and shallot first. After a few minutes, add all the chopped veggies, plus a bay leaf, garlic, and 1 teaspoon crushed allspice.
Once the veggies have cooked down a bit, add 1.5 cups of stock (I used beef stock), and simmer until all vegetables are soft. I ate mine with a little bit of Greek yogurt as a garnish!