Borscht and Happy Hanukkah
This wonderful and delicious Borscht recipe goes out to honor my in-laws, who are celebrating Hanukkah. This is a humble dish, made of root vegetables and cabbage. I love it's simplicity, restraint, and beautiful color. As I had pretty purple kale, I added it into this recipe. If you're not using kale, you can reduce the frying time to 5 minutes.
I used all purple varieties:
This purple soup is my contribution to this week's Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food)
3 medium red beets, peeled and cubed
3 purple potatoes, peeled and cubed
5 cups water
1 small onion, finely chopped
2 tbsp butter
1/2 small purple cabbage, chopped
1 bunch purple ornamental kale
Place the beets, potato, and salt in a large saucepan and bring to a boil. Turn down the heat and simmer for 15-20 minutes. Melt the butter in a large skillet and fry the onion for 5 minutes. Add the cabbage and kale, cover and cook for 10 minutes. Add to the potato mixture and simmer for 10-15 minutes. Adjust the seasoning and serve.