mmm borscht

by anzya

BorschtD1

i’ve been enjoying cooking lately- a lot more than i have been reading and writing! i suppose it’s partly the palpable, edible acheivement you can get after an afternoon spent dicing carrots and shredding beets to create a delectable meal. i mean, it might similar to how it feels to have spent the afternoon finishing a great book, or writing something fabulous. but… nourishing the brain isn’t quite the same as nourishing the stomach and the tastebuds now is it? so… here’s something to help you through the extended winter melbourne’s been having! what my grandfather used to call (in a thick accent and deep voice) “blood”…

“hearty country borscht”

1 med onion, chopped – 1/2 cup chopped carrot – 2 cups shredded raw beetroot – 2 cups tinned tomatoes (or fresh ones peeled & chopped) – 1 potato, chopped – 1 tbsp butter – 2 cups vegie stock ( in fact i ignored this and just used 2 cups water and added extra salt. still  delicious!) – 1 cup shredded cabbage – 2 tbsp honey – 1 tbsp vinegar – 1 bay leaf – sour cream and dill to garnish

cover onion, beetroot, carrot, tomato and potato with boiling water and simmer for 20 mins. Add butter, stock (or water), cabbage, honey, vinegar and bay leaf and simmer for a further 20 minutes. serve with a dollop of sour cream and a sprinkling of chopped dill.

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