Monday, September 2, 2013


Although my house and immediate neighbourhood may not have smelled great with the pungent odours of sauteed onions, garlic and cabbage, the end result of this mornings labour was the most delicious vegetarian Borscht. The recipes are endless for Russian, Ukranian or Doukhobor Borscht and each one has claims to fame and nostalgic heritage roots. Today's vegetarian version was rich with butter and whipping cream and definitely not on a list of heart smart meals, but an occasional indulgence during the cold winter will make it a quick thaw, heat and serve supper when we crave comfort food.
I enjoy the TV show Chopped with a competition using a basket of mystery ingredients but my chopped challenge today included carefully chosen vegetables from a local Japanese garden market which I then chopped and chopped, sauteed, cooked and mashed, taste tested, and smiled when all the flavours had married, as they say. It was a winner!

1 comment:

missy said...

I want to do the same thing this week! Which recipe do you use? I'm thinking the butter and cream one looks really good!