Cooking and Baking

I have some awesome girlfriends. For real. For this, I am deeply blessed. On Friday evening, I got together with a few of them to make this delicious dish- Borscht. I'm not a huge fan of beets, but I'm all about getting together with my girls, drinking some wine, and slicing and dicing some veg to put into a healthy dish. So, we did just that. This recipe is courtesy of my sister-from-another-mother, Kim. Ann, shredding beets

This attachment for the KitchenAid Mixer is extremely helpful for this recipe.

Look at all that veg! And, this soup is so pretty. The picture doesn't do it justice!

I love these ladies! Our soup is delicious and I'm so happy that I was able to bring some home for my family to enjoy. It's in the freezer hanging out, waiting for a cool fall evening! ****************************************

Borscht Recipe 18 cups water 9 T vinegar (1/2 C) 2 T salt Ham bone or can use bacon, pork chop etc. for flavor 6 C shredded beets 4 C shredded potatoes 2 C shredded carrots 1 onion shredded 2 C (shelled) peas 2 C shredded cabbage 1 C cut beans (cut into 1 inch pieces) Prepare the above veggies and place in cold water, salt and ham bone. This is important to start all veggies together in cold water. They don't lose their color this way. In a separate pan: 1 sm onion 2 red diced tomatoes 1 t chopped dill Saute together in margarine till soft. Then add 2 cans of tomato soup to the mixture. Add tho veggie mixture Simmer for 2 hours or until the veggies are tender. If soup is too thick or too sour add 1 to 2 C water. (my family's tradition is to add 1 T of cream per serving, says Kim)