Cider Vinegar & Beet Borscht / CSA
This is a Recipe that was sent to us from one of our CSA Members… try it…
CIDER VINEGAR & BEET BORSCHT
From FLAVORED OILS & VINEGAR COOKBOOK
Flavored Caraway Cider Vinegar:
1 cup apple cider vinegar
2 tbsp caraway seeds
In a small skillet toast seeds for 1-2 minutes
In a small sauce pan add vinegar and bring to a simmer.
Add seeds and simmer low for 8 minutes.
Cool and store in a dark place.
Beet and Caraway Borscht:
3 tbsp extra virgin olive oil
1 tbsp cararway seeds
2 medium onions, chopped
3 cloves garlic, crushed
1 potato peeled and diced
6 cups vegetable stock
1/4 cup caraway and cider vinegar
2 lbs cooked beets, diced
salt & freshly ground pepper to taste
1 tbsp lemon juice
1/2 cup chopped parsley and cilantro, plus extra for garnish
sour cream, to serve
Serves 4
Heat a large pot over medium-high heat, add the olive oil, and saute the caraway seeds for 1 minute. Add the oinion and stir until it become translucent. Add the parlic and stir in.
Add the potato to the pot, saute for a few minutes, and add the stock and vinegar. Bring to a boil over high heat. Lower the heat and simmer for about 8 Minutes. Add the cooked beets, salt, pepper and bring to boil again. Lower the heat, partly cover the pot, and simmer for 30-45 minutes or until the potatoes are cooked through.
Add the lemon juice and herbs and cook for 5 more minutes. Taste and adjust seasonings.
When the soups cools a little, remove one-third of it to a blender or food processor and process until pureed. Add back to the pot, mix, reheat, and serve. Serve with a dollop of sour cream and additional chopped herbs.
