Recipe: Winter Borscht

[abracanabra]

Original recipe: Simply in Season. Mmm, borscht, the food of my ancestors. Was quite good--would definitely make again. It's also a pretty flexible recipe, as long as the basic seasonings and ingredients are there. From the CSA: beets, beet greens, kale (I think--the leaves were in with the beet greens), cabbage, onions, green beans, potatoes. Served with basil-yogurt biscuits (not pictured) In the biscuits: basil.


Winter Borscht

Ingredients:
2 Tbsp. oil
1/2 - 1 lb. meat, chopped
1 c. onion, minced
8 c. broth
2 c. potatoes, chopped
1/2 head cabbage, shredded
3-4 beets, chopped (including beet stems and beet greens)
1/2 c. carrots, diced
2 bay leaves
[1/4 c. fresh dill] OR [2 Tbsp. dried]
1 tsp. salt or to taste (adjust depending on what broth you use)
[1 tsp. fresh-ground black pepper] OR [1 tsp. whole peppercorns]
1/2 c. fresh chives (optional)
2 c. green beans, chopped
1 1/2 Tbsp. white vinegar
1/2 c. fresh parsley or equivalent dried

Directions:
Heat 2 Tbsp. oil in large stock pot. Sautee onions and meat until browned.

Add all ingredients except vinegar and parsley. Bring to a boil. Cover and simmer for 30 minutes. If using beet greens and fresh dill, don't add until next step.

Add remaining ingredients and simmer until meat is tender, about 10 minutes.

Serve with a dollop of yogurt or sour cream.