Saturday, December 24, 2011


It's a lot of borscht! It's quick and easy and made of vegetables!

2 large carrots
3 large beets
1/2 onion
4 cloves garlic
8 crimini mushrooms
1/2 head cabbage
3 small potatoes
1 T oil
1.5 not-chicken cubes in 6 c water
1/2 c parsley
yogurt and bread for serving

Peel the carrots and beets, then put all of the veggies (carrots through potatoes) through the grater blade on the food processor. Heat the oil in a large (really large) pot, then dump in all of the grated veggies and saute for 10 minutes. Add the stock and simmer for half an hour. Turn off the heat, stir in the parley, and serve with a dollop of yogurt.

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