INSIDE OUT

I wish I took a picture! This is a twist on the traditional borscht. We get a lot of local beets this time of year. Rather than eating Borscht again for the umpteenth time, I decided to try a curried flavor. The results were so yummy!

I also liked the consistency of the cubed potatoes. Again, there's a lot of "give" with this recipe. You could easily just add them with the rest of the vegetables, rather than separating them until the end. Another idea is to not blend your borscht at all!! The amounts of spices are also up to you. Keep testing after adding so you don't over-do or under-do anything. :) CURRIED BORSCHT -2 Tbsp water (better than using oil, as it's lower in fat, yet does the same job) -5 local, fresh beets - medium sized (The store bought kind are very different. When you boil fresh beets, they peel off SO easily when they're done)! - 3 medium potatoes (peeled and cubed) -1 head of green cabbage (shredded or cubed) **- 1 can of diced tomatoes or 3 fresh tomatoes (chopped) **- 1small can of tomato paste -3 carrots (peeled and sliced) -3 stalks of celery (sliced) -1 brown onion (cut small) -1 whole bulb of garlic (minced) -1 tsp curry (or 1 tbsp. if you like a stronger curried flavor) -1 tbsp. sweetener of choice - salt & pepper to taste **-water to cover -Soy yogurt (optional for garnish) -Nutritional yeast (optional for garnish) Directions: In a separate pot, boil potatoes until tender, yet still firm enough that they are not falling apart. Set aside. While the potatoes are cooking, heat 2 tbsp water in large pot on medium high. Add onions until translucent. Add garlic, carrots, celery and cook for 3 minutes adding small amounts of water when needed. Add curry and stir until vegetables are covered. Add the rest of the ingredients (except potatoes), Add water until you "almost" cover the tops of the vegetables. Bring to a boil, then turn down the heat to a slow boil until all vegetables are tender. Using a hand blender or other, blend the Borscht to desired consistency. Add potatoes to Curried Borscht and reheat to soak in the flavor. Garnish with soy yogurt and Nutritional Yeast sprinkled on top and enjoy, baby! ***Please take note of the additions in this recipe! LOL I had tried to use my memory when I wrote this out for you. I am so sorry if you've already made this. I'm assuming you would have noticed pretty quick how dry it would have been! Oops!