BORSCHT!

I looked with dismay at large piles of beets and cabbage, and finally decided to muster up the courage to attempt to make borscht. A Russian classic, very red, not always popular. But I found a recipe in the Moosewood cookbook and got as brave as I could.

This is a LARGE recipe, so go ahead and half (or quarter) it.
2 cups sliced beets
2 cups sliced celery root (it was still in our fridge from, like, a month ago, and still good. The original recipe called for a cup of potato and a cup of celery, so i thought this would work out well enough).
COOK (10 min or so - until tender) in about 8 cups veg broth. Drain and set aside - but keep the broth!

3 cups chopped onion - saute in 4 TBSP butter until translucent. I used leeks instead.
Add 2 tsp caraway seeds, some salt, 1 cup chopped carrots, and a cabbage (thoroughly chopped - about 5 cups)
Add the reserved broth and any additional water necessary to cover the vegetables. Cook about 15 minutes (medium heat) until the cabbage is tender.

Add:
2 1/2 TBSP honey
2 1/2 TBSP apple cider vinegar
1 tsp dill
black pepper to taste
beets and potato/celery root previously cooked.

Simmer everything together on very low heat for 20 minutes or so.
Serve with sour cream (or yogurt), and a sprinkle more dill.




When you eat it, the dark red turns into bright pink. Awesome!