Reserve a small amount of beet to grate and add near the end to enliven the color. Cover with stock and boil until vegetables are tender. My mother s basic borscht recipe begins with a base of chopped onions cabbage and celery sautéed in butter fresh pressed or grated garlic a can of diced tomatoes and a few cups of chicken broth or beef broth or even water with a little chicken or beef bouillon added for flavour. Peel and cut the onions carrots and beets alternatively shred the carrots and beets using the shredding blade of a food processor and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Place sliced potatoes and beets in a medium saucepan over high heat.
Be the first to rate and review this recipe. Add potatoes cabbage and onion and sauté until cabbage softens about 5 minutes. Ingredients 1 ounce dried porcini mushrooms about 1 cup 1 bunch beets 4 medium or 3 large with greens the beets peeled and diced the greens stemmed washed and coarsely. A swirl of chili oil on top adds a touch of heat. Ingredients 2 quarts beef chicken or vegetable broth 1 tablespoon vegetable oil 2 onions diced 2 garlic cloves minced 1 teaspoon dried marjoram 2 celery stalks trimmed thinly sliced 2 parsnips peeled thinly sliced 1 carrot peeled thinly sliced 1 leek white and light green parts thinly.
In fact it s close to the vegetarian version of borscht page 116 especially if you add the optional sour cream. 2 garlic cloves peeled and thinly sliced 1 teaspoon sugar salt preferably kosher salt to taste 1 tablespoon sherry. Pour the oil into a large pot. Since 1995 epicurious has been the ultimate food resource for the home cook with daily kitchen tips fun cooking videos and oh yeah over 33 000 recipes. Place it over medium heat and add the kale carrot and cabbage.
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Bring soup to boil. Be the first to rate and review this recipe. Reserve a small amount of beet to grate and add near the end to enliven the color.
