Guest guest Posted March 3, 2008 Report Share Posted March 3, 2008 We've joined a CSA farm and have been receiving lost of beets. Here one delicious and nourishing use for them: Shoshana Vegetarian Borscht (based on a recipe in the Rebar Modern Food Cookbook) 10 cups vegetarian stock or water 25 grams (>1 ounce) dried mushrooms, soaked in hot water for 30 minutes, then chopped. Keep the soaking liquid 4 medium beets, trimmed, scrubbed and diced 2 carrots, trimmed, scrubbed and diced 1 large onion, diced 2 tsp (or to taste) salt 2 bay leaves 2 cups chopped red cabbage 4 medium tomatoes, chopped 1 cup dried white beans or blacked-eyed peas, cooked 2-3 Tbs balsamic vinegar juice of one lemon 5-6 Tbsp chopped dill and/or parsley Oil for saut & #233;ing Sour cream for garnish Heat the oil in a soup pot over medium heat. Add the onion, 1 tsp of the slat and bay leaves. Saut & #233; until the onion is soft. Add mushrooms and carrots and saut & #233; for ten more minutes. Stir in the beets, cabbage and another teaspoon of salt. Add stock to cover and bring to a simmer. Cook until the vegetables are tender. Add the tomatoes, (cooked) beans, vinegar and half of the herbs. Simmer for twenty minutes. Just before serving, remove bay leaves, add lemon juice gradually, tasting to balance the flavors and add the remaining herbs. If desired, serve with sour cream. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2008 Report Share Posted March 3, 2008 BS " D More like vegetable soup with beets, than " real " borscht. Carrots, tomatoes, mushrooms, Oh my! Fred Kohn shoshana_mz <shosh_mz wrote: We've joined a CSA farm and have been receiving lost of beets. Here one delicious and nourishing use for them: Shoshana Vegetarian Borscht (based on a recipe in the Rebar Modern Food Cookbook) 10 cups vegetarian stock or water 25 grams (>1 ounce) dried mushrooms, soaked in hot water for 30 minutes, then chopped. Keep the soaking liquid 4 medium beets, trimmed, scrubbed and diced 2 carrots, trimmed, scrubbed and diced 1 large onion, diced 2 tsp (or to taste) salt 2 bay leaves 2 cups chopped red cabbage 4 medium tomatoes, chopped 1 cup dried white beans or blacked-eyed peas, cooked 2-3 Tbs balsamic vinegar juice of one lemon 5-6 Tbsp chopped dill and/or parsley Oil for saut & #233;ing Sour cream for garnish Heat the oil in a soup pot over medium heat. Add the onion, 1 tsp of the slat and bay leaves. Saut & #233; until the onion is soft. Add mushrooms and carrots and saut & #233; for ten more minutes. Stir in the beets, cabbage and another teaspoon of salt. Add stock to cover and bring to a simmer. Cook until the vegetables are tender. Add the tomatoes, (cooked) beans, vinegar and half of the herbs. Simmer for twenty minutes. Just before serving, remove bay leaves, add lemon juice gradually, tasting to balance the flavors and add the remaining herbs. If desired, serve with sour cream. * Pray for the Peace of Jerusalem. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 Great recipe anyway - thank you. Frankly it is getting colder here in Sydney and it would be nice to have in front of a fire. Bernie fred kohn <kidsbeyt Tuesday, March 4, 2008 4:21:44 AM Re: Recipe: Vegetarian Borscht BS " D More like vegetable soup with beets, than " real " borscht. Carrots, tomatoes, mushrooms, Oh my! Fred Kohn shoshana_mz <shosh_mz (AT) netvision (DOT) net.il> wrote: We've joined a CSA farm and have been receiving lost of beets. Here one delicious and nourishing use for them: Shoshana Vegetarian Borscht (based on a recipe in the Rebar Modern Food Cookbook) 10 cups vegetarian stock or water 25 grams (>1 ounce) dried mushrooms, soaked in hot water for 30 minutes, then chopped. Keep the soaking liquid 4 medium beets, trimmed, scrubbed and diced 2 carrots, trimmed, scrubbed and diced 1 large onion, diced 2 tsp (or to taste) salt 2 bay leaves 2 cups chopped red cabbage 4 medium tomatoes, chopped 1 cup dried white beans or blacked-eyed peas, cooked 2-3 Tbs balsamic vinegar juice of one lemon 5-6 Tbsp chopped dill and/or parsley Oil for saut & #233;ing Sour cream for garnish Heat the oil in a soup pot over medium heat. Add the onion, 1 tsp of the slat and bay leaves. Saut & #233; until the onion is soft. Add mushrooms and carrots and saut & #233; for ten more minutes. Stir in the beets, cabbage and another teaspoon of salt. Add stock to cover and bring to a simmer. Cook until the vegetables are tender. Add the tomatoes, (cooked) beans, vinegar and half of the herbs. Simmer for twenty minutes. Just before serving, remove bay leaves, add lemon juice gradually, tasting to balance the flavors and add the remaining herbs. If desired, serve with sour cream. * Pray for the Peace of Jerusalem. Quote Link to comment Share on other sites More sharing options...
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