I love beets. I use them often in salads, and during the warm weather months, cold borscht is one of my favorite soups. That’s why it’s really odd that I’ve never made hot borscht before. So, a few days ago, I decided to remedy that. After looking at several recipes, I settled on this one and scaled it down to serve two.
Dinner started with a citrus salad.
Cara Cara Orange, Fennel, Goat Feta, Pine Nuts, Extra-Virgin Olive Oil
Perfect for a wintry evening, the borscht was hearty and delicious!
Short Rib, Beets, Onions, Carrots, Cabbage, Potatoes, Beef Broth, Sour Cream, Dill