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Hilah Cooking - Vegetarian Borscht
http://hilahcooking.com A couple weeks ago I had the extreme pleasure of visiting Johnson's Backyard Garden (http://www.jbgorganic.com/) and getting a tour of the farm. I got to pull up beets right out of the ground and eat them in the fields under the sun. It was glorious. When we left, we each got a CSA box to take home. They were chock-full of beets, carrots, potatoes, onions, squash, fennel, basil, and mint. Such a cornucopia as I had never seen. Looking at that beautiful box, I was struck with the notion that everything needed to make a super-light, super-Summertime, vegetarian borscht was right in front of my face. INGREDIENTS: 1 pound beets (about 3) 1 large onion 2 large carrots 1 cup shredded cabbage 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon salt (approximate measure, depending on the saltiness of your broth) 1 lemon Black pepper Optional: sour cream, fresh dill DIRECTIONS: Peel the beets and carrots and cut into matchsticks about 2" by 1/8". Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices. Heat the oil in a large saucepot over medium heat until warm. Saute the beets and carrots and onions for about 10 minutes. Add the cabbage, broth and salt. Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender. Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet. Serve with a dollop of sour cream if you like, and/or some fresh dill. This may also be served cold with good results.
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Channel
Food and Drink How To -
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Release Date
Jun 7, 2011
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Runtime
16:04