Serves:24
The area Diane and I live in (West Kootenays) has a heavy concentration of families of Doukhobor ancestry. Many Doukhobors are vegetarians and have a rich tradition of hearty cooking. This recipe for borscht is Diane's adaptation of a traditional borscht recipe. It is a meal in a bowl and excellent.
Ingredients:
| Stock | |
|---|---|
 |
20 C. Water |
|
1 Can (28 fl oz)Tomatoes, including liquid, mashed and divided |
|
6 medium Potatoes, peeled and quartered |
|
3 C. finely chopped Carrots |
|
3 Cups finely chopped onions |
|
1 Tbsp Salt |
|
2 medium Beets, scrubbed and cut in half |
|
3 Tbsp Butter |
|
1 C. Whipping Cream |
| Vegetables | |
|---|---|
|
6 Tbsp Butter |
|
3 C. Onions, finely chopped |
|
8 C. thinly shredded Green Cabbage (Savoy) divided |
|
3 medium Potatoes, peeled and cubed (1/2") |
|
2 C. Cauliflower florets |
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3 large stalks of Celery, finely diced |
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1 large Green Bell Pepper , small dice |
|
1 large Red Bell Pepper, small dice |
|
1 Tsp Black Pepper (freshly ground) |
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6 Tbsp dried Dill or 1/2 C. Fresh Dill Weed |
|
2 Tsp Seasoned Salt (Hy's) |
|
2 heaping Tsp hungarian hot Paprika |
|
1 Tsp fresh Lemon juice |
|
1/4 Tsp. Cayenne Pepper |
Method:StockIn an 8 qt stock pot bring the water top a boil and then add 4 oz of crushed tomatoes,potatoes,carrots,onions,beets and salt and return to a boil. Cook over medium heat until the potatoes are cooked (approximately 15 minutes) When potatoes are cooked remove from stock with a slotted spoon and mash with 3Tbsp butter and then stir in the whipping cream. VegetablesWhile the stock is cooking melt 3Tbsp butter add onions and sauté until soft. Add remaining tomatoes and simmer until reduced to a thick creamy mixture. Reduce heat, cover, keep warm. In a different frying pan melt the remaining 3 Tbsp of butter and stir fry 1/2 of the cabbage until soft (do not brown), take off the heat and set aside Add cubed potatoes and 1/2 cup of the tomatoe mixture to the cooking pot, cover and cook for about 10 minutes. Add the cauliflower and celery and and continue just above a simmer until the potatoes are tender. Add the remaining 4 cups of cabbage and bring back to a boil. Reduce heat and add the masshed potatoes, fried cabbage and the remaining tomatoe mixture, add the red and green peppers, ground pepper, lemon juice, seasoned salt, paprika and dill. Boil gently 3 minutes. Cover pot, reduce heat to very low and let sit for 30 minutes so the flavours will all meld together. Check seasoning and adjust. |