talk, talk, talk

For more than a year I've been telling myself that I wanted to try and make homemade borscht. I've had good borscht at Granville's - the best coffee house in the North - but there's is creamy, has dill ~ which I don't always take kindly to and has a tomatoe-y base. So I tried a recipe my mom had last night and voila I have borscht.

I'm sure that you are keenly interested in just how did I perform this wonder... well...

I used 3 giants beets



1 large carrot and 1 onion. All grated - then placed in a pot with water - enough water to just cover all the ingredients. Then I let is boil for 20 minutes. (Note the beets were pre-cooked because they are monsters - it took an hour to cook the beets.)

Ok - so then I added 4 cups of beef stock, 1/3 cup margerine (but totally not necessary now that I've been there, done that) and 2 cups of grated cabbage. Back on the stove for more cooking. At this point it needs to cook for 20 minutes more - but then it can just sit and simmer until you feel like eating it. I let mine cool for a while and then put it away for lunch for today. I'm going to freeze half of the batch too... so yes - this is a large recipe because my intent was to make enough that I could enjoy a little in a few weeks when I don't have access to my parents beets :)

Now off to make muffins...