Saturday, November 24, 2012

Stefani makes borscht. I recently borrowed Mollie Katzen's FANTASTIC, The New Moosewood Cookbook, from our library. I have been cooking lots of Mollie's soups these past few weeks. Russian Cabbage Borscht is one of our most favourites. RUSSIAN CABBAGE BORSCHT Place 1 1/2 cups of thinly sliced potatoes, 1 cup of thinly sliced beets, and 4 cups of water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile, melt 1-2 tablespoons of butter in a pot. Add 1 1/2 cups of chopped onion, 1 scant teaspoon of caraway seeds, and 1 1/2 teaspoons of salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes). Add 1 stalk of chopped celery, 1 medium sliced carrot, 3-4 cups of shredded cabbage and 2 cups of cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add freshly ground pepper, 1 teaspoon of dill, 1-2 tablespoons of cider vinegar, 1-2 tablespoons of brown sugar or honey, i cup of tomato puree and all of the potato and beet water, cover, and simmer for at least 15 more minutes. Serve hot, topped with sour cream or yoghurt and a light dusting of dill.

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