Tag Archive: onion


Borscht

Twice I have had borscht, a traditional Russian soup – once from a fine restaurant in Chicago and then at a crowded deli in New York City. Both times I enjoyed it immensely. The Soup Sisters will be making borscht at their web cook-along this weekend using the recipe here. We’ll let you know how it turns out.

From Food Network Kitchens

Ingredients

  • 2 bunches red beets, tops trimmed and scrubbed (about 2 pounds)
  • 1 large red onion, peeled and cut into eighths (about 8 ounces)
  • 4 medium carrots, halved crosswise (about 10 ounces)
  • 2 ribs celery, halved crosswise
  • 2 cloves garlic, smashed and peeled
  • 2 tablespoons olive oil
  • 4 teaspoons kosher salt
  • 2 sprigs rosemary
  • 6 cups chicken broth, homemade or low-sodium canned
  • Freshly ground black pepper
  • 1 cup light buttermilk
  • 4 dashes Worcestershire sauce (a bit more than 1/4 teaspoon)
  • 3 tablespoons chopped fresh dill

Makes 8 servings (about 1 1/4 cups per serving)

Directions

Preheat oven to 450 degrees F.

Put the vegetables and garlic on a large piece of heavy-duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, and season with 1 teaspoon salt. Add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1.5 hours. When the beets are cool enough to handle, peel them—the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick.

Put half of the vegetables in a food processor with half of the broth and purée. Transfer the purée to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 3 teaspoons salt, season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from heat and stir in the buttermilk and Worcestershire sauce.

Ladle borscht into bowls and garnish with dill. This soup is also delicious served chilled.

Advertisements

Since March is already almost half over, I thought it appropriate to post the recipe I would like to use for our April Soup Sisters Web-Cook-Along.

Food.com says this recipe will take about 30 minutes prep and 1 hour for cooking for a total of 90 minutes. I will probably use our slow cooker as suggested in Step 8 of the directions, which will add about another hour to hour and a half of cooking to my time.

I would also like to get feedback as to which weekend works best for everyone (April 7/8, 14/15, 21/22, 28/29) and time of day (last time was 3:30/12:30/10:30). I know with Daylight Savings Time starting again Hawaii is an additional hour later – I was thinking maybe using 4:00/1:00/10:00 (I know it’s about the same as last time for Hawaii, lol) start times.

http://www.food.com/recipe/chicken-and-gnocchi-soup-351456

What I find nice about this site is that you can increase the number of servings and it will adjust your ingredients list. I have increased my recipe to 8 serving; this recipe doesn’t reference the ingredient amounts in the directions so we’ll be ok (the site warns that it does not adjust the ingredient amounts referenced in the directions).

Ingredients:

  • 1 cup unsalted butter
  • 1 ½ cups celery , chopped fine
  • 1 ½ cups onion , chopped fine
  • 1 cup carrot , grated very fine and chopped
  • 3 teaspoons garlic , minced
  • 2⁄3; cup all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ cups milk
  • 8 cups chicken broth or 8 cups fresh chicken stock
  • 3 cups cooked chicken (white meat works best) I will be using a rotisserie chicken.
  • 1 ½ cups fresh spinach , Julienne cut
  • 32 ounces gnocchi (potato dumpling)
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon salt

Directions:

  1. Melt butter in a large heavy saucepan.
  2. Add onions, celery, carrots, garlic and sauté until soft.
  3. Add flour mixing well, cook for 3-4 minutes, stirring frequently.
  4. Add heavy cream, milk and chicken broth mixing well.
  5. Cook and stir until mixture thicken and comes to a boil.
  6. Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings.
  7. Adjust seasonings to taste.
  8. Cook over low heat 8-10 minutes until gnocchi become tender. (you could also place the ingredients in a Crock-Pot and cook on low for 1-1 ½ hours , this really makes the flavors come together.).
  9. Serve with Hot garlic bread sticks and enjoy.

Borscht

Ingredients

  • 2 cans (16 ounces each) diced beets, undrained
  • 2 cans (10.5 ounces each) condensed beef broth
  • 1 small onion, finely chopped (1/4 cup)
  • 2 cups shredded cabbage
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 3/4 cup sour cream, if desired
  • Chopped fresh dill weed, if desired

Directions

  1. Mix all ingredients except sour cream and dill weed in 3½ to 6-quart slow cooker.
  2. Cover and cook on low 6 to 8 hours or high 3 to 4 hours, or until cabbage is tender.
  3. Top each serving with sour cream and dill weed. Can be served hot or cold.

* Instead of shredding cabbage, you can use cabbage slaw mix, which can be found with the bagged salads in the produce section of the grocery store.

Serves 6 bowls

Evaluation

I have had borscht only twice before, once at a fabulous restaurant in Chicago and then again in New York City. Both times I enjoyed it immensely. This is the first time I have tried making it myself. The recipe was very easy to prepare – perhaps too easy. Although I certainly liked eating this soup and felt it was nutritious and healthful (low-carb and low-fat), it cannot compete with those two restaurant soups I had. Nonetheless, it certainly is worth making and would work wonderfully as a first course or with a soup and sandwich meal.

Peppery Fish Chowder

Ingredients

  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (14½ ounces each) diced tomatoes, undrained
  • 2 cups 8-vegetable juice
  • 1 soup can vegetable broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound firm-fleshed fish (such as halibut, haddock, swordfish, pollack, tuna, or red snapper) cut into 1-inch pieces
  • 3 tablespoons chopped fresh parsley or 1 T. dried parsley

Directions

  1. Mix all ingredients except fish and parsley in 3½ to 6-quart slow cooker.
  2. Cover and cook on low 7 to 9 hours or high 3 to 4 hours.
  3. Stir in fish and parsley. (If fish is frozen, thaw by running under cold water before adding to soup.)
  4. Cover and cook on high 30 to 45 minutes or until fish flakes easily with fork.

* If you’d like a more fiery chowder, you can substitute up to ¼ t. cayenne pepper for the black pepper, or pass a bottle of red pepper sauce at the table.

Serves 10 bowls

Evaluation

I liked it pretty well – especially the vegetable/tomato base, but I wish I had used a better quality fish. Pollack frozen in little 4-ounce packages was all I could find at the grocery store that day.

Very low in carbohydrates.