North Coast Borscht

[Guest guest]

* Exported from MasterCook *

 

North Coast Borscht

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 8 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons olive oil

2 yellow onions -- diced

2 carrots -- minced

6 cloves garlic -- minced

1 tablespoon caraway seeds

4 medium potatoes (about 2 1/2 pounds), peeled -- and sliced thin

6 red beets, trimmed, peeled and quartered

1 14-ounce can whole tomatoes

1 head cabbage, cored and shredded

8 cups beef-flavored stock

1/4 cup red wine vinegar

Kosher salt

Black pepper in a mill

2 teaspoons minced dill

1/2 cup sour cream

 

In a large stockpot, heat the olive oil over medium heat. Add the onions, and

sauté them until they are limp and fragrant, about 15 minutes. Add the carrots,

and sauté for 7 to 8 minutes more. Add the garlic and caraway seeds, and sauté

for 2 minutes more. Add the potatoes, beets, tomatoes, and cabbage, and pour the

stock and vinegar over the vegetables. Bring to a boil, reduce the heat, and

simmer, partially covered, until the vegetables are very, very tender, about 1 ½

hours. Taste the soup, season with salt and pepper, and stir in the dill. Ladle

into soup bowls, add 1 tablespoon of sour cream to each portion and serve

immediately. Toasted rye bread is a good accompaniment.

 

- - - - - - - - - - - - - - - - - -