Dinner tonight. Hearty, warm, and uses lots of fresh farm ingredients.
Borscht (Russian cabbage and beet soup)
knob of butter, bacon grease, or double glug of olive oil
1-1/2 cups chopped onion
1 large, sliced carrot
1 stalk chopped celery
1 tsp caraway seeds
3 cups chopped cabbage
4 cups of stock
1 1/2 cups thinly sliced potatoes
1 1/2 cups thinly sliced beets (peeled)
1 can (or cup) of diced tomatoes
salt & pepper to taste
1 Tbs sour cream per serving
a pinch of dill per serving
In a large, heavy bottomed pot, saute your onions, carrots, and celery until the onions are starting to soften. Add caraway seeds for a couple of minutes, then the cabbage for a couple of more. Add stock, potatoes, beets, and tomatoes, and boil for about 30 minutes. Season to taste, and serve with a dollop of sour cream and a pinch of dill. Probably best with a heavy rye loaf.