Let's get going!

OK sisters-it's time to get going and keep updated on what 's going on in everyone's life. I have friends who do the sisters blog thing and I think we need to do it also. Mom you can put your family home evening message on here. A picture for the week and what we are up to, goals, thoughts, etc.


my borscht recipe




I also add beef - which I start with first. 4 or 5 boneless ribs. I brown on the stove top, then pour in beef stock so there's an inch of liquid around the beef...then cover and simmer for about 6 hours on the stove top.

2-3 uncooked beets peeled and shredded
2 carrots shredded
3 TBS butter
2 onions (I dice them)
2 garlic cloves crushed
4 tomatoes (I use one large can of diced tomatoes)
1 bay leaf
1 parsley sprig
2 cloves
4 whole peppercorns
5 cups beefstock
salt and pepper


1 Melt the butter and cook the onions over low heat for 5 minutes stirring occasionally
2 Add the beets and carrots cook another 5 minutes
3 Add the garlic and tomatoes and cook for another 2 minutes
4 put the bay leaf, parsley, cloves, and peppercorns in a piece of muslin and tie with a string (I use a tea holder) put it in the soup.
5 Bring to a boil, reduce the heat, cover and simmer for about an hour 15 minutes or until the vegetables are very tender. take out the spices.

optional...2/3 cup beet kvas (a fermented beet juice-adds a slight tartness). (if you have a European market in the area) you would add it at the very end. I used it once and personally like it better without.

Substitute Kvas-1 beet shredded, 2/3 cup beef stock, 2 teaspoons lemon juice. bring to a boil, cover and set aside for 30 minutes. strain before using...

I garnish with sour cream. (Dill and chives are also common)

I've made it a few times and looking forward to making it for neighborhood soup night we are hosting in March.