A soup version of eat the rainbow.

Red and orange bell peppers. Yellow zucchini, purple potato, green beans and kale. Use whatever fish looks best. Use chicken. Use shrimp. The vegetables are suggestions- use what you already have in your fridge first. I bake the purple sweet potato separately & add it at the end, otherwise it turns the whole stew a weird pink color.

Instapot bone broth is not as good as preparing a stock over the stove for 8 hours, but the high pressure environment draws nutrients out of the bones that would take forever. It is, however, infinitely better than using water or boxed broth. I also don’t bother roasting the bones and vegetables most days, becaused lower standards as a family cook = getting it done.

I admit, this recipe is more involved than my others. But it is so insanely delicious, nutritious & perfect for fall & winter that going to share it for those who enjoy cooking. It’s a weekend kind of project, when you are putzing around the house doing chores & can assemble the various elements before dinner.

While in Vermont many years ago, we had the chance to experience making maple syrup on a friend’s family farm. One night his girlfriend at the time, my friend Julie, made borscht, and it was the best borsht of my life. I got close to recreating it once, but it’s generally been a soup I strike out with again and again, to our chickens benefit. But I’ve kept trying, determined to get it right.