looking for winter

keep looking at these foggy morning mountain pictures from our drive home...






made borscht for dinner and tried to conjure cooler temps. (it has been in the 70s here since we returned. blech.)

my favourite borscht recipe
adapted from anne lindsay's smart cooking

2 large fresh beets, peeled and finely chopped
1 onion, finely chopped
2 medium carrots, diced
1 large potato, peeled and diced
4 cups chicken stock
half small head cabbage, shredded
2 tbsp chopped fresh parsley
1/2 tsp dried dillweed
juice of one small lemon
1/4 tsp or less salt and freshly ground pepper or less
sour cream as desired

In large saucepan, combine beets, onion, carrot, potato and broth; bring to boil.
Reduce heat, cover and simmer for 30 minutes, skimming off any foam.
Add cabbage, parsley and dill; simmer for 15 minutes or until vegetables are tender.
Season with lemon juice, salt and pepper.
Ladle into individual bowls and top with spoonful of sour cream if desired.

{Keeps refrigerated for up to 3 days and in the freezer for up to 3 weeks.}