Who else feels like this is the busiest time of the year?! I swear - the end of the school year/start of summer is like another world! Maybe that's just the teacher talking in me but with it being so busy, I find it hard to find the time to make some seriously tasty meals.
But worry no more! This weeks recipes are simple, easy yet super delicious! Today I'm sharing my take on a summer borscht. Borscht is a classic Mennonite/Ukrainian soup that is typically made with beets in the fall after harvest & with sausage/cream in the summer time. And trust me..IT'S GOOD! This soup is packed full of the good stuff & is a hearty meal for a busy night on the go. Serve it up with some fresh crusty bread & you are ready to rock & roll!
Summer Borscht (Serves: 8)
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 lb farmer sausage, diced
- 1 large onion, diced
- 3 large carrots, peeled and diced
- 2 Tbsp flour
- 1 tsp each; salt & pepper
- 4 cups chicken broth
- 3 large potatoes, diced
- 2 cups milk (I used 1% but use what you like!)
- 1 bunch of kale, roughly chopped
- 1/4 cup fresh dill, chopped
1. In a large soup pot and over medium high heat, saute oil, garlic, farmer sausage, onion and carrots for 8-10 minutes until vegetables are tender and sausage is golden brown.
2. Add in flour and seasonings. Stir together for 1 minutes until flour has cooked down.
3. Next add in chicken broth. Use a whisk to remove any lumps from your soup. Stir in potatoes and lower heat to medium. Simmer soup until potatoes are tender, roughly 15-18 minutes.
4. Once potatoes have cooked, lower the heat and stir in milk, kale and dill. Stir to combine and gently simmer for an additional 5 minutes to allow flavours to combine.
5. Serve hot! Enjoy!