Borscht!
Beet & Cabbage Borscht, from here: http://localfoods.about.com/od/winter/r/beet_borscht.htm, slightly modified
6 beets (2 lbs)
1 very large onion (or 2 medium)
2 tbs olive oil
1 tsp salt, plus to taste (and for once I think I used all of it!)
3 cloves garlic (optional)
1/2 giant head Napa cabbage (or whole of green or Savoy cabbage) cored and thinly sliced/shredded
2 tsp caraway seeds
8 C broth - any will do, I used 4 beef & 4 chicken
Lemon juice to taste
1 Can Navy beans (much easier though possibly not as tasty as cooking dried cannellini beans)
Optional (but highly recommended!): sour cream for garnish
1. Bake beets at 350 for 45 minutes - 1.5 hours until soft when poked with a fork. Let cool.
2. Peel & shred beets (highly recommend a food processor, or assistant who doesn't mind pink hands).
3. Sautee onions in oil with salt, until soft (about 3 mms). Add garlic, cook about a minute.
4. Add cabbage & cook until it wilts, 3-5 mns.
5. Add caraway seeds & beets, stir to combine, add broth.
6. Bring to a boil, reduce to a simmer, add beans, and cook until vegetables are tender and flavors blend -- approx 15-20 mns.
7. Add salt and lemon juice to taste. Serve hot with sour cream (or yogurt, for a lighter version)
If you wanted to do a vegetarian version, just do vegetable broth. Was quite tasty, and a beautiful color. Watch out though, because beet juice will stain things.
6 beets (2 lbs)
1 very large onion (or 2 medium)
2 tbs olive oil
1 tsp salt, plus to taste (and for once I think I used all of it!)
3 cloves garlic (optional)
1/2 giant head Napa cabbage (or whole of green or Savoy cabbage) cored and thinly sliced/shredded
2 tsp caraway seeds
8 C broth - any will do, I used 4 beef & 4 chicken
Lemon juice to taste
1 Can Navy beans (much easier though possibly not as tasty as cooking dried cannellini beans)
Optional (but highly recommended!): sour cream for garnish
1. Bake beets at 350 for 45 minutes - 1.5 hours until soft when poked with a fork. Let cool.
2. Peel & shred beets (highly recommend a food processor, or assistant who doesn't mind pink hands).
3. Sautee onions in oil with salt, until soft (about 3 mms). Add garlic, cook about a minute.
4. Add cabbage & cook until it wilts, 3-5 mns.
5. Add caraway seeds & beets, stir to combine, add broth.
6. Bring to a boil, reduce to a simmer, add beans, and cook until vegetables are tender and flavors blend -- approx 15-20 mns.
7. Add salt and lemon juice to taste. Serve hot with sour cream (or yogurt, for a lighter version)
If you wanted to do a vegetarian version, just do vegetable broth. Was quite tasty, and a beautiful color. Watch out though, because beet juice will stain things.