Russian Borscht

Even when you are in post-law school and post-cruise dietary redemption mode, food still should taste GOOD. Borscht (or borshch as my Russian-speaking friend corrects me . . . say that ten times fast) is a great vegetarian soup made with beautiful veggies. The beets make it a gorgeous purpley red color. Borscht can be served warm or cold (I tend to prefer it warm, but it's up to you).

Step 1:

2 regular carrots, peeled and finely chopped

3 celery stalked, finely chopped

1 parsnip, peeled very finely chopped (looks like a long, gnarly, white carrot if you aren't familiar)

1 can diced beets (you can use fresh beets, too, but can be messy), undrained

1 white onion, finely chopped

2-3 garlic cloves

Barely cover veggies with water, bring to a boil, reduce heat, and simmer for 20 minutes.

Step 2:

2 c. chopped cabbage

2 c. beef broth (I've used chicken broth without incident)

1 Tbsp. butter

Add broth, butter, chopped cabbage and simmer another 20 minutes.

Step 3:

Seasonings:

3 Tbsp. dry sherry

1 Tbsp. (or more) red wine vinegar

1 tsp. paprika

1 Tbsp. dried dill (and more to garnish)

I like a dash of Tabasco, but you can skip it if you want

Juice of one lemon

Salt and pepper to tastes

(Note: these measurements are approximate. Borscht is one of those dishes I throw in ingredients until it "tastes right." Feel free to mess around with proportions.)

Serve with a dollop of sour cream or a dash of creme fraiche, garnish with dried dill, and a little trickle of a beautiful finishing oil (I suggest on from this brand).

Yummy.