|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
Borscht is another one of our favorites. It is a wonderful low-fat, low-calorie, gluten-free meal that tastes great cold in the summer or warm in the winter! The best part is that you can use just about any vegetable you want. If you don't have one, just add more of another! I've made it without cabbage, or without potatoes, and hardly noticed a difference! One vegetable you don't want to omit, however, is the beets. It's just not the same without the dark red color! Beets keep their color best if they aren't cooked long, so I've found it best to pre-cook the beets (or use canned beets) and add them at the end, after the soup is done cooking. That gives you the best possible red color and the beets taste better, too! Be sure to make this soup ahead of time--you can eat it fresh, but it really tastes best after sitting in the refrigerator overnight, giving the vegetables a chance to marinate. Enjoy!
POUR boiling water over all the vegetables (except beets), Country Style Seasoning and bay leaves, and simmer until tender.
STIR in the remaining ingredients (beets, lemon juice, dill weed) and season to taste.
ADD more water if needed (water should cover vegetables well.)
REFRIGERATE overnight for maximum flavor.
SERVE warm or cold.
For an extra special treat, serve with a tablespoon of homemade sour cream in each bowl, or even a sprinkle of your favorite Motzorella "Cheese".