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  Cabbage and Beet Borscht



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1/2 head each red and green cabbage
4-6 medium beets
2 carrots
1 leek
2 cups broth of your choice (our preference is low sodium, no-chicken)
6-8 cups water (enough to cover vegetables by about an inch)
1 Tablespoon apple cider vinegar
1 Tablespoon honey or sorghum syrup
salt and freshly ground pepper to taste

Shred all vegetables into small pieces using a food processor or grater.
Place in deep soup pot, add broth and enough water to cover vegetables by about an inch.
Bring to a boil, reduce heat, cover and simmer until vegetables are completely softened and liquid has thickened.
Add vinegar and honey, plus a little salt and pepper. Let simmer about 15 minutes.
The goal is to balance the sweetness of the vegetables with a hint of sourness for accent.
Add more vinegar and honey if a more pronounced sweet and sour flavor is desired.
Serve hot or chilled.
Cover and refrigerate leftovers.

Traditional garnish is a small peeled boiled potato and a dollop of sour cream.
Buttered slices of dark rye or pumpernickel may be served as an accompaniment.

Copyright © 2016 Stefanie Samara Hamblen