Wednesday, July 28, 2010

Borscht!


For some reason, we've been getting a lot of beets in our CSA. When Blokey's parents were in town, we went to Brighton Beach and we got some borscht for his gastro-adventureous mother. We've gotten these delicious, local and organic beets in our CSA pick up twice now.
This stuff fills me up but is actually quite lite. I recommend that you don't wear light colors while making this delicious veggie stew.

Ingredients:
3 large beets, washed and peeled (keep the greens, washed too)
2 potatoes or turnips, rinsed and diced
2 large carrots, peeled and grated
1/2 bunch of parsley, washed and chopped
1/4 c. of fresh dill, washed and chopped
2 onions, diced
2 Tbs of olive oil
1/2 head of cabbage, cored, and finely chopped
2 cloves of garlic
1 1/2 c. of plain yogurt
pepper to taste
1/2 teas of oregano
6 Tbs of apple cider vinegar
water
caraway seeds
1/2 teaspoon of ground allspice (or 5 all spice berries)
3 bay leaves
2 teaspoons of salt (this has to be to your tastes though, don't just dump it in)
Dark rye or pumpernickel bread

Method:
Thinly slice the beets into match sticks. This will take time, but it's worth it.
Next start cooking the onions and 1 clove of garlic in oil in a large soup pot. Ours is coated with chemical goo, but it works. Cook over medium heat for about 2-3 minutes, until softened.
Add grated carrots and potatoes, and stir. Cook another 2-3 minutes, then add the beets. Continue to cook and stir for about 4-5 minutes (add more oil if you'd like) and then add the cabbage, and enough water to cover by 2 inches, all spice, bay leaf, pepper, oregano, caraway seed. Bring to boil, and then simmer for about 20-30 minutes. Add the beet greens, parsley, apple cider vinegar, and 1/2 the dill and simmer another 5-10 minutes, until everything is the desired consistency.
In the mean time, mix the other 1/2 of the dill with 1 clove of chopped garlic with the yogurt.
Salt the soup to your desire saltiness. Always undersalt, you can always add more. Add more vinegar if you desire (we generally add more).
Serve warm with toasted rye bread and garnish with yogurt. We usually butter the bread, but that makes the meal non-vegan.

3 comments:

Anne said...

Yum! What a good use for beets too - I have no idea what I'd do with lots of beets other than put them on salads and send them to my mom (since she's the only person I know - other than you two of course - who really likes beets).

Rad_in_Broolyn said...

They are really really good when you cook 'em right. I had the most delicious roasted beets at a restaurant once. Or raw, cut into matchsticks, are great in salads.
Beets=totally underrated!

Anne said...

Oooh! Well, you did change my mind on brussels sprouts, so maybe there's hope for me eating beets too :)

Oh, and just today I stumbled across this collection of beet recipes too - maybe one will jump out at you:

http://foyupdate.blogspot.com/2010/07/inspiration-and-ideas-for-beets.html