Borscht

Borscht
Photo by Quentin Bacon

Ingredients

  • 1 pound beets
  • 1 medium carrot
  • 1 fresh bay leaf
  • 2 or 3 sprigs of dill
  • 2 Beefsteak tomatoes
  • 1 carrot
  • 1 bunch Tuscan kale
  • + 13 more ingredients
    • 6 cups water
    • 4 stalks of celery
    • 1 sprig of thyme
    • 1 large onion
    • 2 or 3 sprigs of parsley
    • freshly ground black pepper
    • Lemon juice
    • ¼ head of green cabbage
    • 3 whole allspice berries
    • Diamond Crystal kosher salt
    • 1 tablespoon canola oil
    • 2 teaspoons dill seeds
    • Crème frache, for serving

Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the s...

View full recipe at Epicurious

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