Today felt decidedly autumnal, so I made borscht for my #SoupDuJour.
I prepared a large batch so that I could freeze at least ten portions and still have some left for tomorrow’s lunch.
I once helped our Ukrainian neighbour make borscht. She coarsely chopped the vegetables rather than julienning or grating them, and used lemon juice instead of vinegar. Another Ukrainian friend told me that she adds sauerkraut to hers.
For my version, I used lemon juice, lemon zest, sauerkraut and horseradish, along with the classic borscht vegetables: beetroot, red cabbage, carrots, potatoes, onions and celeriac..
