Although there were whispers (okay cries!) of winter weather storming into New York City this week, the days have been mild and so sunny. But that doesn’t stop cool fall weather from being the best time for soup. And since I’m lucky to now live close enough to my sister that we can have regular cooking fests, this week we combined forces and prepared two big pots of cold weather food, enough (and more!) to get us through the week.
My sis stuck with a go-to recipe, a veggie-packed lentil stew, but I was a little stumped on what to make until I saw a big pile of bright beets at the Greenpoint Greenmarket and was reminded of a delicious borscht we recently had. This soup is easy to make, so delicious, and, thanks to the beets’s high dose of vitamins, super healthy. Along with the classic spices, I added ginger, orange zest and juice, and a few tablespoons of a spicy pickle mix to help kick-up the sour flavor and spice. And as we planned, I’ve happily been eating it all week! Whether you’re in the throes of cold weather, or still enjoying fall’s sunshine, it’s a great pick-me-up meal. Enjoy! Read More