There’s nothing more comforting than soup… except in 100° weather, which is what we’re having here in the great state of Texas.
But the baby still likes soup best of all. And it’s a great way to sneak veggies in his diet.
My neighbor from our previous home, Rosi, has been watching Luke on the random days that I have to work. And she INSISTS that I must make him soup everyday. Otherwise I am a “bad mother”, ha. Well, it turns out he really likes soup, even the ones with spinach in them.
The best thing about soup is that practically any veggie can be tossed into a flavorful broth to make a soup.
This week our Urban Acres veggie box included beautiful organic beets and yellow wax potatoes. I love beets, but my mother’s beet soup is my favorite. The best way to describe it is, a Romanian version of the Russian soup, borscht. It’s my favorite not only because it tastes pretty darn good, but it always brings back a flood of memories from my crazy, hectic childhood home.
So I called my mom today and got her recipe. I didn’t do everything exactly how she said, but close! Here is my version. Yummy!
Almost Mom’s Beet Soup
- 3 medium beets, peeled & grated (use large grater or food processor)*
- 3 stalks celery, chopped
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 medium yellow waxy potatoes, chopped
- 10-12 cups, beef broth (or chicken/ veggie)
- 1/2 head cabbage, shredded (optional)**
- olive oil
- salt & pepper
- 1 Tb. white vinegar***