Russian cabbage borscht
1 1/2 c. thinly sliced potato 1 c. thinly sliced beets 4 c. water 1-2 T butter 1 1/2 c chopped onion 1 scant tsp. caraway seeds 1 1/2 t sp. salt (or more to taste) 1 stalk celery, chopped 1 medium-sizes carrot, sliced 3-4 cups shredded cabbage, freshly ground pepper 1 t. dill (plus […]
Beet and celeriac casserole
12 ounces raw beets 12 ounces raw celeriac 4 sprigs of fresh thyme, chopped 6 juniper berries, crushed 1/2 cup fresh orange juice 1/2 cup vegetable stock salt and freshly ground black pepper Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill […]
The ultimate root soup: Borscht
1/3 cup (1 ounce) dried porcini 2 large leeks 3 or 4 small russet potatoes, peeled 1 1/4 pounds beets, peeled 3 celery ribs 1 carrot finely chopped parsley or dill 3 bay leaves 7 garlic cloves, chopped sea salt and freshly ground pepper 1 large onion 1 rutabaga, about 1/2 pound 2 tbsp butter […]
Beet, mushroom and potato casserole
2 tbsp oil 1 medium onion, chopped 3 tbsp flour 1 1/4 cups vegetable stock 1 1/2 pounds cooked beets, peeled and chopped 5 tbsp light cream 2 tbsp creamed horseradish 1 tsp hot mustard 1 tbsp wine vinegar 1 tsp caraway seeds 2 tbsp butter 1 shallot, chopped 8 ounces mushrooms, trimmed and sliced […]