Mom filled the house with the aroma of a Russian kitchen last Tuesday. A big pot means I got to eat one of my favorite soups for breakfast today. Our recipe card is titled "Russian Borscht," but I think I should rename it to "Authentic Russian Borscht." All that we missed were a dollop of sour cream, black bread (sourdough rye) and hot tea to aid digestion.
- Authentic Russian Borscht -
1 T. oil
1-1/2 c. finely chopped onion
1 garlic clove, minced
1/2 c. chopped carrots
4 c. raw julienned beets
5 tsp. tomato paste
16 c. chicken stock
2-1/2 c. peeled, cubed potatoes
6 c. finely chopped cabbage
3 T. sugar or 1 T. honey
1/3 c. lemon juice
1 tsp. salt
1/2 tsp. pepper
fresh dill weed
sour cream
Sauté onion and garlic in oil for 5-7 minutes.
Add carrots and beets and sauté an additional 10 minutes, stirring often.
Add tomato paste to sauté mixture and set aside.
Bring chicken stock to a boil.
Add potatoes; cook 3 minutes.
Add cabbage; cook 5 minutes.
Add sauté mixture, sweetener, lemon juice, salt, and pepper; cook 15 minutes.
Serve hot with a generous sprinkling of dill weed and a dollop of sour cream.
Per my cousin's recommendation I tried a couple spoonsful cold this morning. Yummy if non-traditional gazpacho.
Yom-Yom!!!
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