MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegetarian Red Borscht
Categories: Vegetables, Herbs, Potatoes, Greens, Dairy
Yield: 7 servings
MMMMM----------------------------SOUP---------------------------------
2 tb Unsalted butter
1 lg Onion; diced
1 c Diced celery
1 lg Leek; diced
Salt & pepper
4 cl Garlic; minced
1 tb Tomato paste
1 ts Paprika
1/2 ts Caraway seeds
1 Bay leaf
1 Thyme sprig
1 lb Yukon Gold potatoes; peeled,
- in 1" chunks
1 lb Medium beets; peeled, in 1"
- chunks
1/2 lb Medium carrots; peeled, in
- 1" chunks
3 c Chopped kale
1 tb Apple-cider vinegar; to
- taste
MMMMM---------------------HORSERADISH CREAM--------------------------
2 tb Grated fresh horseradish
1 tb Lemon juice
1/2 ts Salt
pn Granulated sugar
1 c Creme fraiche or thick sour
- cream
Dill, parsley, tarragon and
- chives; garnish
Put olive oil in a heavy-bottomed soup pot or Dutch oven
over medium-high heat.
When oil is hot, add onion, celery and leek, stir to
coat, and season with salt and pepper. Cook for 5 to 7
minutes, stirring, until onion has softened and just
begun to brown. Add garlic, tomato paste, paprika,
caraway, bay leaf and thyme, and cook for 1 minute,
stirring.
Add potatoes, beets and carrots, 6 cups water and 1 1/2
teaspoons salt, or to taste. Bring to a boil, then
reduce to a brisk simmer. Simmer with lid ajar for 20
minutes, or until potatoes, beets and carrots are fork
tender.
Add kale and vinegar, and stir to distribute. Taste
broth and adjust seasoning. Simmer until kale is done,
about 8 minutes.
MEANWHILE, MAKE THE HORSERADISH CREAM: Put horseradish,
lemon juice, salt and sugar in a small bowl. Let
macerate 5 minutes, then stir in crème fraîche.
To serve, ladle into soup bowls, and garnish with
chopped dill, parsley, tarragon and chives. Pass the
horseradish cream at the table.
By: David Tanis
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... If the gods had meant me to be thin they wouldn't have invented chips.
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