• New Year's Party - 12

    From Dave Drum@1:3634/12 to All on Sun Dec 25 18:36:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegetarian Red Borscht
    Categories: Vegetables, Herbs, Potatoes, Greens, Dairy
    Yield: 7 servings

    MMMMM----------------------------SOUP---------------------------------
    2 tb Unsalted butter
    1 lg Onion; diced
    1 c Diced celery
    1 lg Leek; diced
    Salt & pepper
    4 cl Garlic; minced
    1 tb Tomato paste
    1 ts Paprika
    1/2 ts Caraway seeds
    1 Bay leaf
    1 Thyme sprig
    1 lb Yukon Gold potatoes; peeled,
    - in 1" chunks
    1 lb Medium beets; peeled, in 1"
    - chunks
    1/2 lb Medium carrots; peeled, in
    - 1" chunks
    3 c Chopped kale
    1 tb Apple-cider vinegar; to
    - taste

    MMMMM---------------------HORSERADISH CREAM--------------------------
    2 tb Grated fresh horseradish
    1 tb Lemon juice
    1/2 ts Salt
    pn Granulated sugar
    1 c Creme fraiche or thick sour
    - cream
    Dill, parsley, tarragon and
    - chives; garnish

    Put olive oil in a heavy-bottomed soup pot or Dutch oven
    over medium-high heat.

    When oil is hot, add onion, celery and leek, stir to
    coat, and season with salt and pepper. Cook for 5 to 7
    minutes, stirring, until onion has softened and just
    begun to brown. Add garlic, tomato paste, paprika,
    caraway, bay leaf and thyme, and cook for 1 minute,
    stirring.

    Add potatoes, beets and carrots, 6 cups water and 1 1/2
    teaspoons salt, or to taste. Bring to a boil, then
    reduce to a brisk simmer. Simmer with lid ajar for 20
    minutes, or until potatoes, beets and carrots are fork
    tender.

    Add kale and vinegar, and stir to distribute. Taste
    broth and adjust seasoning. Simmer until kale is done,
    about 8 minutes.

    MEANWHILE, MAKE THE HORSERADISH CREAM: Put horseradish,
    lemon juice, salt and sugar in a small bowl. Let
    macerate 5 minutes, then stir in crème fraîche.

    To serve, ladle into soup bowls, and garnish with
    chopped dill, parsley, tarragon and chives. Pass the
    horseradish cream at the table.

    By: David Tanis

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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    ... If the gods had meant me to be thin they wouldn't have invented chips.
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