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Thursday, December 2, 2010

Recipe! Borscht.

There's something about's one of those recipes I've long wanted to try and never quite gotten around to...until now.

Around this house, beets are a bit of a taboo. My taste testers aren't fond of beets and, though they trust my cooking, weren't entirely sure how they would like a recipe that utilized them so fully. Fortunately, I found several recipes and mixed their suggestions and the end result was...absolutely delicious.

Now, in our borscht, the beets were sliced. But I found that the large slices of beet were distracting. In the future, I will make borscht as written in the recipe...with beets diced. Some people prefer the large, meaty chunks of beet and if that's you...I don't judge. Either way, this recipe is delicious, comforting, and fairly easy.

Serve with sour cream and a sprinkle of sharp cheddar, if you so desire. And enjoy!

2 or 3 beets peeled, and diced
3 cups yukon gold potatoes peeled and sliced
6 cups vegetable stock
1 large red onion
2 T unsalted butter
2 carrots, peeled and sliced
2 fennel bulbs (white parts only), chopped
1/4 head cabbage, chopped
pinch of dill
2 T honey
2 T apple cider vinegar
1 cup tomatoes, pureed
salt and pepper to taste

Sour cream, sharp cheddar, and dense, whole grain bread can be served with this dish.

1. Combine broth, beets, and potatoes in pot, cook until all are tender. Drain the liquid and reserve, set beets and potatoes aside.

2. In a second pot, melt butter and add onion, cooking until it is soft. Add carrots, fennel and cabbage and the reserved liquid from the potatoes and beets, simmer until all ingredients are tender.

3. Add the remaining ingredients and simmer for half an hour over low heat. Serve with sour cream, cheddar, and whole grain bread.

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