Friday, January 27, 2012

borscht recipe

Hi, SarahLee!

Here is the reHi, SarahLee!

Here is the recipe for borscht I was talking about - it is in Joy of Cooking, but this is my new "modified for CSA" version. Plus I have tweaked it over the years. It is a traditional Russian soup that, like all traditional foods, has a million versions, but the common elements are (usually) beets, cabbage and tomatoes.
Thanks for farming!
Jennifer Heiden Smith in Sisters

Borscht
Scrub 6 or more beets and roast them whole in a pan covered with foil, at 400F for about an hour or until they are easily pierced with a fork. At the same time, in another pan, place all the root veggies (but save the fennel for something else) that came in your share, chopped into 1 in chunks. Roast until almost soft,about 30 minutes.
Cut 1 - 2 lbs country style/boneless pork ribs into bite sized chunks, dredge in salted and peppered flour. Heat a few tablespoons of oil in a soup pot on medium high heat and brown the pork on all sides. Take the pork out and set aside.
Add 1 big, chopped onion to the pot and cook until soft.
Return pork to pot
Add 4.5 cups broth or water
one 28 oz can of tomatoes (or less than salad-worthy fresh tomatoes),
2 cups or MORE! shredded cabbage
2 celery stalks
1 T tomato paste
Scrape the bottom of the pot to incorporate all the browned flour-y bits into the soup. Simmer on low until pork is tender, approx 45 min - 1 hour.
Peel the roasted beets, chop them, and add to pot along with all the other roasted veggies.
Stir in
2 T red wine vinegar
2T lemon juice
2 cloves Garlic, minced
salt and pepper
1 T sugar.
Simmer on low for about 15 minutes, or until all veggies are soft.
Taste and adjust seasonings.
Serve with sour cream and chopped chives on top.
It is even better the next day.cipe for borscht I was talking about - it is in Joy of Cooking, but this is my new "modified for CSA" version. Plus I have tweaked it over the years. It is a traditional Russian soup that, like all traditional foods, has a million versions, but the common elements are (usually) beets, cabbage and tomatoes.
Thanks for farming!
Jennifer Heiden Smith in Sisters

Borscht
Scrub 6 or more beets and roast them whole in a pan covered with foil, at 400F for about an hour or until they are easily pierced with a fork. At the same time, in another pan, place all the root veggies (but save the fennel for something else) that came in your share, chopped into 1 in chunks. Roast until almost soft,about 30 minutes.
Cut 1 - 2 lbs country style/boneless pork ribs into bite sized chunks, dredge in salted and peppered flour. Heat a few tablespoons of oil in a soup pot on medium high heat and brown the pork on all sides. Take the pork out and set aside.
Add 1 big, chopped onion to the pot and cook until soft.
Return pork to pot
Add 4.5 cups broth or water
one 28 oz can of tomatoes (or less than salad-worthy fresh tomatoes),
2 cups or MORE! shredded cabbage
2 celery stalks
1 T tomato paste
Scrape the bottom of the pot to incorporate all the browned flour-y bits into the soup. Simmer on low until pork is tender, approx 45 min - 1 hour.
Peel the roasted beets, chop them, and add to pot along with all the other roasted veggies.
Stir in
2 T red wine vinegar
2T lemon juice
2 cloves Garlic, minced
salt and pepper
1 T sugar.
Simmer on low for about 15 minutes, or until all veggies are soft.
Taste and adjust seasonings.
Serve with sour cream and chopped chives on top.
It is even better the next day.

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