food for thought

by michelle

hot borscht

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The recipe for this winter-warming Ukrainian-style borscht comes from PLEASE TO THE TABLE The Russian Cookbook by Anya von Bremzen & John Welchman. This quick version without meat and can be made with chicken or vegetable stock. borscht Melt 60g (2 oz) of butter in a large soup pot and gently fry 1 large finely diced onion, 1 large finely diced green pepper and one large grated carrot and saute until the onion and pepper soften. Stir in 3½ cups of finely shredded cabbage, 1 large peeled and grated betroot and a finely diced stick of celery. Sauté for 10-15 minutes, stirring occasionally. Stir in ½ a tart apple diced into medium chunks, 2 medium potatoes peeled and cut into larger chunks, 170g (6 oz) of tomato paste and 4 cloves of minced garlic. Add 1.9 litres (2 quarts) of stock, a bay leaf and 12 whole peppercorns (these can be tied in a muslin cloth as a bouquet garni of you wish to remove them later). Bring to the boil then simmer, covered, for 20 minutes. Finally, add 1 teaspoon of sweet paprika, ½ a teaspoon of sugar, 1 tablespoon of fresh lemon juice and salt and freshly ground pepper to taste. Garnish with parsley and dill (if you have it!) and serve with sour cream.


Written by michelle picker

July 21, 2013 at 6:49 am

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