Many modern recipes rely on tomatoes or lemon juice to give borscht its refreshing, acidic flavor. This recipe gets its tang the old-fashioned way: by using lacto-fermented beets. Served hot, borsht makes a hearty winter meal. But it’s also great in the summer, when I prefer to eat it cold with a little plan yogurt mixed in. This soup is even better … Read more
This is a more adult version of the classic – more sophisticated and better for you than condensed Campbell’s, but just as quick to make. It also tastes phenomenal. I used home-canned tomato juice as the soup base, which guarantees very tomato-y flavor (Brandywines are my favorite for juicing). But this recipe will work with tomato juice from the grocery … Read more
There are lots of recipes out there for vegetable stock and broth, but I tend not to follow any of them. It seems a shame to take vegetables at their peak and cook the dickens out of them, then throw them away. I prefer to make stock from vegetable scraps, instead. Whenever I prepare fresh veggies, I put the peelings … Read more
This is a delicious, vegetable-rich stew that can easily be made vegetarian or vegan. It’s been a staple in my house for years. If you want a little kick in yours, sauté a jalapeño with the onions and garlic, or add some hot sauce at the end. Ingredients 2½ cups frozen corn 4 frozen vegetable or chicken stock cubes (about … Read more
Winter is settling in here, which means it’s time for soup. A big bag of hominy caught my eye when I opened the freezer. Naturally, I decided to make pozole. 3 frozen chicken breasts, thawed 1 large white onion, skinned, chopped and sautéed in a little olive oil until translucent (sautéeing is optional, but the final product tastes better with … Read more