A little Saturday bonus. Bon Appetit!Yay! As I was making it I thought the directions could have been alternately phrased as such, “take the 5 cheapest vegetables in your crisper drawer, dice and boil.” It did occur to me if the little people liked it I would have a new addition to my cheap eats of all time (current winner? rice and beans) And so healthy.
Results? It turned out tasty, everyone loved it. The lemon and salt played together so nicely. As I was stirring ketchup into onions I had my doubts, but who I am to not follow the recipe? (hmm, me. But when I’m as far out of my comfort zone as a dish I’d never seen or eaten, I plowed ahead as instructed.)
When it was done I took three of four ladles out and used my immersion blender to puree them. I then returned the puree to the pot to make a creamier base.
Two thumbs up for a fine Russian dish, perfect for this week. I will be making it again soon.
Borscht (adapted from here)
makes about 12 servings
This would be a perfect dish to make ahead of time (say in the morning or at lunch time while the kids eat) and reheat at dinner time. It takes awhile to soften up all those root vegetables.
4 potatoes diced
1 onion diced
2 carrots grated
1/2 head of cabbage sliced very thin
2 cans kidney beans, including liquid
squeeze of ketchup (pretty sure this could be omitted)
1/4 c lemon juice
1 T dill
2 bay leaf
1T salt or more to taste
Place whole beets in a large pot and cover with water. Boil until easily pierced all the way through with a knife. (it took mine 30 min — the original recipe said 1 hour)
Remove beets from water and put diced potatoes into boiling beet water. Set beet aside to cool slightly and allow potatoes to cook.
Heat a few tablespoons of oil in a frying pan and cook onions and carrots until slightly charred. Add a squirt of ketchup and stir.
Back over at the pot, when potatoes are soft but not done, add cabbage and onion, carrot, ketchup situation. Continue cooking until potatoes are done.
Slice cooked beets into small matchsticks and return to pot. (use a fork and knife — avoid touching or you will have pink fingers) Add kidney beans. Add water to keep things fully submersed, if necessary.
Add remaining ingredients to taste. Continue cooking 10 minutes longer until everything is heated through. If desired, puree a few cups worth to create a creamier broth.