Borscht
This is a version of Borscht; a delicious and healthy winter dish. 4 cups of Chicken stock 1 pound cabbage 1 large beet, cut into matchsticks 1 onion, thinly sliced 1 Tablespoon balsamic vinegar 3 tsp ground cumin
posted by Mary at 6:04 PM
1 Comments:
These ingrediants worked verywell for me - I have to admit I didn't matchstick my beets or onions as I like the veggies kind've chunky. For future reference, I have included the step by step instructions for future kitchen klutz's like me :)
The recipie on the blog is enough for four people.
1. wash beets
2. roast beets (cut in half and place on parchment paper) till you can stick a fork in and it slides in smoothly
3. let beets cool and when beets are just cool enough to hold and peel (you might want to wear gloves to handle beets without eternal staining)
4. cut/grate the beets into match stick slices
5. fry onion in a bit of oil (try cutting it with the root holding on and chop vertically and horizontally) till soft (translucent), keep hot low to medium (pre-heat)
6. put in cumin powder and mix with onions (heating spices brings out the flavour in spices)
7. cut the cabbage (wash and take outer leaves off) into spoon sized pieces (1cm thick by 2 - 3 cm long), gently fry for a minute or two
8. put chicken stock on low along with beets, stir, turn up heat to medium until it starts to simmer then turn down (definitely don't want to boil it) Post note: many recipes I've seen since actually do recommend boiling.
9. the soup might be done after about 15 minutes
Optional: add dill and yogurt as a topping or include dill in the cooking process
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