Monday, November 19, 2012

Russian Cabbage Borscht

What do you do with four heads of cabbage that you have been accumulating over the past few weeks from your CSA? Nothing!! That is what we were doing until my Mom complained about the cabbage to some of her friends. We got many suggestions, but not many that I liked, including sauerkraut! My Mom's friends brought her the old Moosewood Cookbook by Mollie Katzen and the Vegetarian Epicure by Anna Thomas Cookbook. We had some turnips from our CSA and my Mom had just bought some beets at the new 'Pop-Up' farmers market so she went ahead and made this Borscht. I missed the 'Pop-up' market myself in November but my Mom took some pictures you can see below. She said it was really fun and we are both looking forward to the one in December.

As for the Borscht, surprise, surprise...I actually liked it, although I liked mine without the sour cream since I am not a sour cream lover.

And don't forget to check out the next Winter 'Pop-up' Farmers Market from the Salt Lake Downtown Alliance on December 17th and the Wasatch Front Winter Market at Wheeler Farm the 1st Sunday of every month. I plan to check both out in December.


2 large potatoes, thinly sliced (about 3 cups)
2 cups beets, thinly sliced (Downtown Market)
8 cups vegetable stock or water
1 large onion, chopped (about 3 cups)
2 tsp. caraway seeds
2-3 tsp. salt
2 large carrots, peeled and sliced (Utah Farms CSA)
1 small head cabbage, chopped (about 6 cups)
2 tsp. caraway seeds
8 cups vegetable stock or water
1 tbl. salt
2 tbls. honey vinegar Slide Ridge Honey
2 tbls. honey
1/2 tsp. dried or fresh dill
sour cream (Winder dairy)

1. Place potatoes, beets and water in large saucepan and heat over medium heat until vegetables are tender. Remove from heat.
2. Melt butter in large dutch oven. Add onions and cook until translucent. Add caraway seeds, salt, carrots and cabbage and sauté for additional 3-5 minutes. Add water from the beets and potatoes and cook until all the vegetables are tender. Add the beets, potatoes, honey vinegar, honey and dill.
3. Cover and simmer slowly for about 30 minutes. Add salt and black pepper to taste.
4. Serve topped with sour cream and extra dill weed if desired

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