Summer borscht. It’s a simple, hearty soup that I definitely didn’t like growing up but love to make and eat on these cold -30C nights. The greens in it are sorrel – easily flash frozen in summer to use for winter soup. The sorrel provides a bitter tang. Farmer sausage provides protein and saltiness. Russet potatoes, cubed, round off the hearty soup.
This, plus freshly baked buns and butter, are what make winter nights bearable. 🙂