So long have I not posted. It's hopeful to me that I won't let such a long period to pass without posting again because I have been cooking: cooking and photographing, just not posting. Allow me a little catch up.
Here is a Ukrainian version of borscht:
1/2 head of cabbage
4 small roasted beets, diced
1 can of diced tomatoes, or fresh if in season
2 small cubed potatoes
1/4 lb sliced cherries
Juice of one juicy lemon (1/4 c)
1 large diced carrot
1 large chopped onion
6 c vegetable broth (not pictured)
Salt/pepper to taste
Olive oil for sauteing
Heat up the broth to a simmer and saute the rest of the ingredients.
Combine it all in the pot of broth.
Get a close-up photo of it.
Simmer for 30 minutes, and serve yourself and your friend a bowl.
This was a nice light quick (1 hour prep/cook time) borscht recipe and lets me take advantage of my friend's lemon tree instead of using the usual red wine vinegar that's normally called for and forgoes the sour cream topping.