Another reicpe!
Feb. 27th, 2007 05:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantsheadBecause I didn't have time this morning to post them both. This one's sort of for woobat, because it has beets in it. But I was wrong about the name--it's "Russian Cabbage Borscht," from the revised edition of the Moosewood Cookbook, by Mollie Katzen.
woobat, because it has beets in it. But I was wrong about the name--it's "Russian Cabbage Borscht," from the revised edition of the Moosewood Cookbook, by Mollie Katzen.1 1/2 c. thinly sliced potato
1 c. thinly sliced beets
4 c. water
1-2 Tbs butter
1 1/2 c. chopped onion
1 scant tsp. caraway seeds
1 1/2 tsp salt (or more)
1 stalk celery, chopped
1 medium carrot, sliced
3-4 c. shredded cabbage
freshly ground pepper
1 tsp. dill (plus more later for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 c. tomato puree*
sour cream
Boil the potatoes and beets in a covered pot in the water for 20-30 minutes (until tender).
Melt butter in a different pot; fry onions, caraway, and salt over medium heat until the onions are tender.
Add the celery, carrots, cabbage, and 2 c. of the water from the beets. Cover, cook 8-10 minutes (till the vegetables are tender)
Add everything else, including all the rest of the water. Simmer 15 minutes. Taste to correct seasoning. Serve hot, topped with a dusting of dill and some sour cream.
*I can't buy small containers of puree around here, so I use a 6 ounce can of tomato paste and a few tablespoons of water instead.
1 c. thinly sliced beets
4 c. water
1-2 Tbs butter
1 1/2 c. chopped onion
1 scant tsp. caraway seeds
1 1/2 tsp salt (or more)
1 stalk celery, chopped
1 medium carrot, sliced
3-4 c. shredded cabbage
freshly ground pepper
1 tsp. dill (plus more later for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs. brown sugar or honey
1 c. tomato puree*
sour cream
Boil the potatoes and beets in a covered pot in the water for 20-30 minutes (until tender).
Melt butter in a different pot; fry onions, caraway, and salt over medium heat until the onions are tender.
Add the celery, carrots, cabbage, and 2 c. of the water from the beets. Cover, cook 8-10 minutes (till the vegetables are tender)
Add everything else, including all the rest of the water. Simmer 15 minutes. Taste to correct seasoning. Serve hot, topped with a dusting of dill and some sour cream.
*I can't buy small containers of puree around here, so I use a 6 ounce can of tomato paste and a few tablespoons of water instead.
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no subject
Date: 2007-03-02 12:22 am (UTC)I love beets.
no subject
Date: 2007-03-23 04:48 pm (UTC)Do you have a borscht recipe that doesn't have cabbage? While I don't mind the cabbage, the beets are my more-favorite part of the soup.
('cause, you know, I'm sure you have lots of time right now to be posting recipes!)
no subject
Date: 2007-03-23 09:25 pm (UTC)I'm assuming you'd like a vegetarian recipe?
no subject
Date: 2007-03-23 10:15 pm (UTC)