Friday, July 18, 2014

Rustic borscht recipe

(Photo credit: Wikipedia)
Rustic Borscht, Serves 10-12 
  • 10 cups water + 6 cups broth 
  • 2 large or 3 medium beets 
  • 2 large or 3 medium potatoes, cut into bite-sized chunks 
  • 4 tablespoons cooking oil 
  • 1 medium onion, finely chopped 
  • 2 carrots, grated 
  • 5 tablespoons ketchup 
  • 1/2 head of cabbage, thinly chopped 
  • 1 can kidney beans, liquid with juice 
  • 2 bay leaves 
  • 4 tablespoons lemon juice 
  • 1/4 teaspoon freshly ground pepper 
  • 1 tablespoon chopped dill 
Fill a large soup pot with 10 cups water. Add beets, then cover and boil for about 1 hour. When beets can be easily pierced with a knife, they are done. Remove from the water and set aside to cool, reserving water. Add potatoes to the beet water and boil for 15-20 minutes. While potatoes are cooking, heat oil in a skillet and sauté onion and carrots until soft. When vegetables are almost done, stir in ketchup. When potatoes reach the halfway point of cooking, add cabbage. When beets are cool enough to work with, peel them and cut into matchstick size pieces. Add them to the potato and cabbage mixture. Add broth, beans and their juice, bay leaves, lemon juice, pepper and dill. Add sautéed veggies and cook until cabbage is done, about 5-10 additional minutes. Garnish with a dollop of sour cream if desired and serve while hot.

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