HOT BEET BORSCHT


You may have noticed that hot borscht always seems to contain meat, while cold borscht doesn't. I created a HOT BORSCHT that does not contain meat and is truly delicious. Served with black bread and sweet butter, it is all you need for a perfect supper on a cold night. (With perhaps a shot of Vodka beforehand for complete authenticity!)



2 onions, chopped
Safflower oil
1 large or 2 small turnips, cubed
4-6 beets, peeled, chunked
One half cabbage, shredded
Juice of 1 lemon
Dill weed (fresh or dried)
1 t. dill seed
6 whole allspice
Black pepper
2 vegetable bouillon cubes (I use Morga or Huegli, unsalted)
6 c. boiling water
Beet greens (if in good condition), coarsely
chopped
Sour cream
Chopped dill


1. Saute onions in a little safflower oil until they are limp and transparent. Add turnips and beets and stir them around for a couple minutes. Add the cabbage, lemon juice, herbs and spices, along with the water in which you have dissolved the bouillon cubes.

2. Simmer, covered, for about an hour, until vegetables are soft but not "dead." Toward the end of the cooking, add the beet greens. It is hard to overcook them.

3. Serve in large bowls with a dollop of sour cream and chopped fresh dill.


 

 

   
       
       


 


NINA LAMB'S
Recipes &
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· Hot Beet Borscht
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· Sweet Potato Pudding
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· Vegetable Quiche
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