whatnext
Well-Known Member
if you haven't seen it, look in today's Daily OOOOs for photos of the Beet That Ate Manitoba. (don't know where you live, Jen!) https://ozone.oscraps.com/forum/showthread.php?t=24239anyway, try this:
Borscht
8 cups beef broth
2 bay leaves (DISCARD before serving)
1 teaspoon salt
3 medium uncooked beets (hahaaaa) peeled and cut into tiny sticks
2 Tablespoons oil
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
1 medium onion, chopped
1 Tablespoon all-purpose flour
2 medium tomatoes, chopped
salt and pepper to taste
In a skillet, saute beets in 1-2 Tablespoon of oil for 3 minutes. Stir in vinegar and set aside. Add potatoes, carrots, cabbage and beets to the broth in a stock pot, bring to a boil. Add tomatoes with the other vegetables if you're using canned tomatoes. Reduce heat, cover and simmer for at least 30 minutes, or until vegetables are tender. If you are using fresh tomatoes, add them at this point. cook 10 minutes longer. When finished, you can eat the soup as is, or puree small batches of it in a blender, then garnish with sour cream when serving.
I mess with this recipe. More cabbage, no potatoes. And I don't puree mine. My sister always likes to add more vinegar before she eats her bowl full. You can eliminate the vinegar altogether, too. You can add pieces of beef to it, too. Just make it however you like to!
Hope this works with The Giant Beet!
Borscht
8 cups beef broth
2 bay leaves (DISCARD before serving)
1 teaspoon salt
3 medium uncooked beets (hahaaaa) peeled and cut into tiny sticks
2 Tablespoons oil
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
1 medium onion, chopped
1 Tablespoon all-purpose flour
2 medium tomatoes, chopped
salt and pepper to taste
In a skillet, saute beets in 1-2 Tablespoon of oil for 3 minutes. Stir in vinegar and set aside. Add potatoes, carrots, cabbage and beets to the broth in a stock pot, bring to a boil. Add tomatoes with the other vegetables if you're using canned tomatoes. Reduce heat, cover and simmer for at least 30 minutes, or until vegetables are tender. If you are using fresh tomatoes, add them at this point. cook 10 minutes longer. When finished, you can eat the soup as is, or puree small batches of it in a blender, then garnish with sour cream when serving.
I mess with this recipe. More cabbage, no potatoes. And I don't puree mine. My sister always likes to add more vinegar before she eats her bowl full. You can eliminate the vinegar altogether, too. You can add pieces of beef to it, too. Just make it however you like to!
Hope this works with The Giant Beet!
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