Ruby Red Borscht

Let’s be honest.  The only reason I made this soup in the first place was because it is the shade of my favourite colour.  A deep magenta, this soup has been calling my name ever since I saw the picture of it in my very first Canadian Living cookbook.

This soup is the ultimate cheap student meal, and cost less than a dollar per serving.  I made it late last week and have been eating the leftovers at school non stop since then.  I was so worried that the tupperware container holding the soup would simply explode in my backpack and leak all over me, making me appear like some sort of mass murderer and Dexter wannabe.  Luckily this did not happen.  Okay, back to cheap.  You can’t really tell from the picture, but this soup actually had several different types of vegetables in it.  While it’s true that the colour of the beets dominated EVERYTHING (and dyed my hands a bright pink hue), there was also carrots, potato, celery, onion and green beans.  Only the latter managed to partially maintain its colour.  Also, can we just mention how awesome it is that this recipe has ketchup?!  Seriously, ketchup added to anything is the best.  Leaving these ingredients in a big stock pot to brew away for two hours resulted in a wonderful soupy liquid that made me feel like I was in Harry Potter’s potions class.

Ooo, and fresh dill is SO good!!!

PS: I have so, so, sooo many backlogged blog posts chilling out in my “blogger queue” right now.  I’ve been making all this stuff lately, particularly food of the baked variety, and simply haven’t had time to blog about it!  I think this weekend I’m just going to prepare a bunch of posts and have them schedule to publish at various times throughout the week.  Let the phantom blogging begin!

PPS: Holy, beets are super good.  I’m going to make beet chips next week.

Check out the recipe after the jump!

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Tomato Vegetable Soup with Tortellini

I’m so happy that the winter months allow me to make unlimited amounts of delicious soup.  Seriously though, soup is the perfect meal.  It’s always chalked full of healthy stuff and is perfectly filling while still being so fantastically low key, cheap and easy.  I used to think that because I’m a student I had every excuse to eat unhealthy meals.  It was from this attitude that my love for soup noodles, peanut butter and jam tortilla wraps, and George Foreman-ed steak with BBQ sauce arose last school year.  My discovery of foodism has led me to finding alternative ways to keep the simplistic values of cooking intact, while also allowing me to up the ante on my meals.  Now in the winter I have absolutely NO reason to eat crappy, chub-inducing food.  Chunky soup has provided me with the answer.

This week’s soup was an ultra-chunky vegetable soup with tortellini, a recipe that I got out of an old, Value Village-purchased copy of Canadian Living.  The base ingredients are all pretty standard for veggie soups: tomato, celery, carrot, zucchini, etc. etc.  The BEST part of this soup was the frozen cheese tortellini (buy it in the deli section of the grocery store!).  Oh man, tortellini is one of the best things in the world.  I have so many memories of my mom making tortellini, and me sneaking into the kitchen to steal the raw pasta, mischievously shoving it in my mouth with no shame.  Some things never change, and I ate a dozen and a half of these raw, half-frozen tortellinis before they had the chance to make it into my soup.  The ones that did survive long enough to get soupified were just as good, and added the perfect pasta dose to an otherwise vegetable-heavy soup.

Also, one more thing about this soup.  To make it even more hearty, the recipe asked that I add in a cup of chick peas.  Being in a recipe-compliant mood, I did – an action that I would gravely regret for leftover meals to come.  I’m not going to elaborate too much on this (since I’m already entering the TMI zone), but after gobbling down two portions of leftovers before two different classes, I was suppressing petite burps throughout each, hating chick peas more and more by the minute.  In my television class we had to do live hits.  My desire to burp was painful.  ‘Nuff said.

PS: Here is some life news…I’ve started JOGGING!  For the past two weeks, I’ve been jogging four kilometres nearly everyday (except for that awful day I tried to do 6 km and almost died).  This wasn’t even a New Years Resolution of mine, I just thought it was finally time for me to get off my butt and be more winter active.  Since the weather deprives me of biking, I needed to make up for it somehow!