Jennifer Hallmark's Borscht

Yum

Jennifer Hallmark writes Southern fiction and has published 200+ internet articles and interviews, short stories in several magazines, and has co-authored three book compilations. Her debut novel, Jessie’s Hope, released June 2019.

When she isn’t babysitting or gardening, you can find her at her desk writing fiction or working on her two blogs.  She also loves reading detective fiction from the Golden Age and viewing movies like LOTR or Star Wars. Sometimes you can even catch her watching American Ninja Warrior. Learn more about Jennifer at www.jenniferhallmark.com

Jennifer's Debut Book Release: Jessie's Hope


Years ago, an accident robbed Jessie Smith’s mobility. It also stole her mom and alienated her from her father. When Jessie's high school sweetheart Matt Jansen proposes, her parents’ absence intensifies her worry that she cannot hold on to those she loves.

With a wedding fast approaching, Jessie's grandfather Homer Smith, has a goal to find the perfect dress for "his Jessie," one that would allow her to forget, even if for a moment, the boundaries of her wheelchair. But financial setbacks and unexpected sabotage hinder his plans. 

Determined to heal from her past, Jessie initiates a search for her father. Can a sliver of hope lead to everlasting love when additional obstacles--including a spurned woman and unpredictable weather--highjack Jessie's dream wedding? Purchase Jennifer's book HERE.


Jennifer's Beet Soup or Borscht

Today, I'm sharing my grandmother's recipe for beet soup or Borscht. I've taken this Russian/Polish soup and given it a country twist by adding potatoes and honey. It's a family favorite and best when made with fresh ingredients. Makes 8 servings


1 cup thinly sliced potatoes
2 cups thinly sliced beets
4 cups beef stock
2 tablespoons olive oil
½ cup chopped onions
2 teaspoons salt
1 celery stalk, chopped
2 large carrot, sliced
1 1/2  cups coarsely chopped red cabbage
black pepper to taste
1 tablespoon cider vinegar
1 tablespoon honey
Tofutti Better Than Sour Cream, for topping

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.

Pour olive oil in a large skillet over medium heat. Stir in onions and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

Add potatoes and beets to the skillet. Season with black pepper. Stir in cider vinegar and honey. Cover, reduce heat to medium-low and simmer at least 30 minutes. Serve topped with sour cream, dill weed, or chopped fresh tomatoes.