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See recipe below for Jennifer Hallmark’s Beet Soup (Borscht)
Featured Author Jennifer Hallmark writes Southern fiction and has published 200+ internet articles and interviews, short stories in several magazines, and has co-authored three book compilations. Her debut novel, Jessie’s Hope, released June 2019.
Jennifer’s Debut Book Release: Jessie’s Hope
Years ago, an accident robbed Jessie Smith’s mobility. It also stole her mom and alienated her from her father. When Jessie’s high school sweetheart Matt Jansen proposes, her parents’ absence intensifies her worry that she cannot hold on to those she loves.
With a wedding fast approaching, Jessie’s grandfather Homer Smith, has a goal to find the perfect dress for “his Jessie,” one that would allow her to forget, even if for a moment, the boundaries of her wheelchair. But financial setbacks and unexpected sabotage hinder his plans.
Determined to heal from her past, Jessie initiates a search for her father. Can a sliver of hope lead to everlasting love when additional obstacles–including a spurned woman and unpredictable weather–highjack Jessie’s dream wedding?
Ingredient’s for Beet Soup (or Borscht)
- sliced potatoes
- sliced beets
- beef stock
- Extra Virgin olive oil
- onion
- salt
- celery stalk
- carrot
- red cabbage
- freshly ground black pepper
- apple cider vinegar
- honey
- sour cream, dill weed, chopped fresh tomatoes (for topping)
Instructions for Making this Recipe
Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
Pour olive oil in a large skillet over medium heat. Stir in onions and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
Add potatoes and beets to the skillet. Season with black pepper. Stir in cider vinegar and honey. Cover, reduce heat to medium-low and simmer at least 30 minutes. Serve topped with sour cream, dill weed, or chopped fresh tomatoes.
See more Featured Author Recipes Here.
Jennifer Hallmark's Beet Soup or Borscht
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup thinly sliced potatoes
- 2 cups thinly sliced beets
- 4 cups beef stock
- 2 tablespoons Extra Virgin olive oil
- ½ cup chopped onions
- 2 teaspoons salt
- 1 whole celery stalk (chopped)
- 2 large carrot (sliced)
- 1 1/2 cups coarsely chopped red cabbage
- freshly ground black pepper (to taste)
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- Sour Cream, Dill Weed, Chopped Fresh Tomatoes (for topping)
Instructions
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Pour olive oil in a large skillet over medium heat. Stir in onions and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper. Stir in cider vinegar and honey. Cover, reduce heat to medium-low and simmer at least 30 minutes. Serve topped with sour cream, dill weed, or chopped fresh tomatoes.
