To make Borscht, dice up 4 white potatoes, place them in a stock pan with water and bring to a boil. Slice Napa cabbage or other cabbage thinly, place about 2-3 cups in pan with the potatoes and boil until the potatoes are soft. Meanwhile grate 5 med carrots, 6 med beets and chop up a large onion. Heat olive oil in frying pan and cook onions, carrots and beets until they change colors. Add veggie base or chicken base to the potato water, as per the amount of water you started with. Pour frying pan items into stock pan, stir together, pour in some oregano, basil and other herbs you have on hand, then salt and pepper as needed. Serve with a heap of sour cream.
I was surprised at how much my kids loved their “beet soup”. Be sure make plenty because it make a wonderful, easyand delicious leftover! Even freezes well! Hope you enjoy it as much as we did. Submitted by Sarah Millsap