I pulled out the remaining garden beets to make room for overwintering carrots, so I've made two triple batches of this stuff in the last week. It was a hit at my mom's birthday dinner. My notes are below the recipe.
Russian Cabbage Borscht
From the original Moosewood cookbook.
2 Tbs butter (I used canola oil)
1-1/2 cups chopped onion
1-1/2 cups thinly-sliced potato
1 cup thinly-sliced uncooked, peeled beets
1 large, sliced carrot
1 stalk chopped celery
3 cups chopped cabbage
1 scant tsp. caraway seeds
4 cups stock or water
salt & pepper to taste
1 Tbs. raisins (optional)
1/4 tsp. dill weed
1 Tbs. + 1 tsp. cider vinegar
1 Tbs. + 1 tsp. honey
1 cup tomato puree
Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth. Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender. Add potatoes, beets and all remaining ingredients.
Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired. Serves 4-5.
I omitted the cabbage and add an extra three cups of sliced beets instead (didn't grow any cabbage this year) and added the optional raisins. I used about 2 teaspoons salt and forgot to add the pepper. I used plain water, since I didn't have any good veggie stock, and some of the party-goers were vegetarian. Instead of tomato puree, I used peeled, finely chopped, super marzano tomatoes from the garden.
I simplified the preparation, too. I cooked the potatoes and beets in the water until almost done, then dumped the sauted onions, carrots, and celery into the pot with the beets and simmered until everything was done.
Russian Cabbage Borscht
From the original Moosewood cookbook.
2 Tbs butter (I used canola oil)
1-1/2 cups chopped onion
1-1/2 cups thinly-sliced potato
1 cup thinly-sliced uncooked, peeled beets
1 large, sliced carrot
1 stalk chopped celery
3 cups chopped cabbage
1 scant tsp. caraway seeds
4 cups stock or water
salt & pepper to taste
1 Tbs. raisins (optional)
1/4 tsp. dill weed
1 Tbs. + 1 tsp. cider vinegar
1 Tbs. + 1 tsp. honey
1 cup tomato puree
Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth. Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender. Add potatoes, beets and all remaining ingredients.
Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired. Serves 4-5.
I omitted the cabbage and add an extra three cups of sliced beets instead (didn't grow any cabbage this year) and added the optional raisins. I used about 2 teaspoons salt and forgot to add the pepper. I used plain water, since I didn't have any good veggie stock, and some of the party-goers were vegetarian. Instead of tomato puree, I used peeled, finely chopped, super marzano tomatoes from the garden.
I simplified the preparation, too. I cooked the potatoes and beets in the water until almost done, then dumped the sauted onions, carrots, and celery into the pot with the beets and simmered until everything was done.