I started with the first recipe contributed on my beet post: borscht. Never having made borscht before, I was surprised by the combination beets, celery, garlic, carrots and dill. I even found a last sprig of dill in the garden. It was easy to make. And tasted great.
While I was cooking, I made my favorite squash recipe from the first garden Butternut I've used this season.
Carys' Boscht Recipe:
"I make borscht with cubed beets, carrots, sliced celery, garlic, lots of dill (seed and weed), salt, pepper. You can add cabbage if you like, but I don't. Simmer just until everything is tender. Don't overcook, because it makes the colour less pretty and the flavour less vivid. Serve hot or cold. You can add a spoonful of sourcream or yogurt if desired, and a snip of fresh dill." (Thanks Carys!)
My Squash Recipe:
Peel and cube half a Butternut squash. Bake squash and a sweet potato at 400*F til tender (about 40 min for squash, 20 min for sweet potato). Peel sweet potato. Puree baked sweet potato and squash together with butter and salt.
© Skippy's Vegetable Garden
5 comments:
#1 - very interesting recipe indeed! Looking forward to trying it out myself.
The addition of cabbage usually makes borsch, Ukranian borsch. You can also run the borsch through the blender for a different texture but cook it more if you do so.
All are improved by eating with black bread.
Paul
I have a lot of cabbage so I will try this next. And I will try the blender. I have a hard time finding black bread, but the thought is making me hungry.
Russo's carries black bread. And there's lots of Russian markets around. Try looking up Berezka or Bazaar.
Cathy ... I momentarily forgot that you are in Boston. On a nice day for a drive, take a ride over to Colchester CT to the Colchester bakery http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=colchester+ct+bakery&sll=37.0625,-95.677068&sspn=36.642161,71.191406&ie=UTF8&hq=bakery&hnear=Colchester,+CT&z=13. Very Russian bakery and the Colchester rye is a very fine black bread.
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