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Basic Beet Borscht |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This is a recipe from Jessica Prentice (www.wisefoodways.com). Borscht is great served with a dark, whole grain bread -- especially one with rye in it, spread thick with butter. A salad of crisp lettuce with hard cooked eggs is also a great accompaniment. |
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Ingredients : |
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- 2 tablespoons butter or olive oil
- 1 onion or large leek, sliced or chopped small
- 1/2 teaspoon (or more, to taste) caraway seeds (optional)
- 1 carrot, sliced thinly
- 1 stalk celery or 1 parsley root, sliced thinly
- 1 small can diced tomatoes, tomato puree, or 1 tablespoon of tomato paste
- 1/2 head cabbage, shredded
- 1 bunch red beets, peeled and sliced thinly
- Filtered water or beef stock
- 1 bay leaf and a few parsley stems, tied in a bundle with string
- Salt and pepper to taste
- Red wine vinegar (or beet kvass) to taste, optional
- Crème fraiche, sour cream, or yogurt for garnish
- Fresh dill, chives, or scallions for garnish (optional)
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| How to Prepare : |
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- Heat the butter or oil in a medium-sized soup pot. Add the leeks or onions with the caraway seeds, then add the celery, carrots, and cabbage one by one and sauté until soft.
- Add the tomatoes, puree, or paste and heat through.
- Add the beets and filtered water (or stock) to cover the vegetables by about an inch.
- Add the bay leaf and parsley stems and bring the pot to a boil.
- Reduce heat, cover, and simmer until all is soft.
- Turn off the heat and remove the bay leaf bundle.
- Add a big pinch of salt and a grind of pepper to the pot. Taste the soup and adjust the seasonings by adding salt, pepper, or a few drops of vinegar, to taste.
- Serve in a shallow bowl with a dollop of crème fraiche, sour cream, or yogurt and a sprinkling of fresh dill, chives or scallions if desired.
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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