Tuesday, August 14, 2007

Recipe: Beet and Cabbage Borscht

3 T. olive oil
3/4 lb. potatoes, chopped
2 1/2 c. chopped cabbage
1 large onion, chopped
8 c. (or more) vegetable broth [Note: In place of vegetable broth, I reserve the liquid from boiling the beets and add Vegeta - a salty Eastern European "spice" available in the small shops on Church Ave.]
6 2" diameter beets, peeled and chopped [or one huge CSA beet! - Note: I boil the beets, after which it is easy to squeeze the skins off.]
1 c. drained canned chopped tomatoes [or fresh ones from the CSA!]
sour cream
chopped fresh dill or parsley [recipe calls for either, but dill gives this a great flavor]
[I also chop or grate carrots and add them in when I have them.]

Heat oil in heavy large pot over medium high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. [If you pre-boil the beets to easily remove their skins, you can add them later]. Bring soup to a boil. Reduce heat and simmer until vegetables are tender, around 30 minutes. Puree 4 cups at a time, adding more broth to thin the soup. [This is optional, since the soup is great chunky style, too.] Add lemon juice, season with salt and pepper. Ladle into bowls, dollop with sour cream, sprinkle with herbs and pass the lemon wedges.

From: epicurious.com via Susan

1 comment:

Anonymous said...

It's funny, really. You are buying organic vegetables (probably because you think they are better for you) and then recommend to add a "spice" containing MSG... no doubt your soup is tasty!