Tuesday, April 19, 2011

Borsch (t) Meatless

This borsch is filled with cabbage, carrots, celery and tomatoes. I'm storing it in jars, but this most certainly is not the disgusting beet water sold in jars (in America anyway-I can't comment on the borsch situation elsewhere). The recipe I'm providing makes quite a bit, but if you add some boiled potatoes and sour cream, you pretty much have a meal.

You Will Need:

8 cups vegetable stock
2 large bunches of beetroot (use about half the greens and save the rest for something else) peeled and matchsticked
1 small cabbage, shredded coarsely
4 carrots, matchsticked
1 large red onion, chopped
4 stalks celery, scraped and chopped (use the leaves if you have them)
2 cups chopped, tinned tomatoes (drained)
Juice of 1 large lemon
1 teaspoon dried dill
2 bay leaves
1 tablespoon caraway seeds
Extra water to cover
Salt/pepper to taste

Place it all in a large stock pot and bring to a boil. Skim any scum that rises and then reduce heat to a very low simmer. Cover, leaving a small vent and let simmer about three hours or until beetroot is very tender. Adjust salt and pepper. Serve hot or chilled.

Makes a whole hell of a lot of borsch. You know, a Shissel full.


Raymond said...

Old proverb: There are as many recipes for borscht as there are Russian grandmas.

Goody said...

A Babushka!

Did I mention that Danny followed me around the kitchen saying, "Moose and squirrel. Get moose and squirrel!"