VeganMoFo Day 10: Russian Cabbage Borscht

Kat here, again. For the past several weeks Cole has been determined to make a borscht recipe he found some place, so, after a plethora of facebook messages with the recipe attached to them, I took the hint and here we are: making borscht instead of cramming for our news editing quiz that’s tomorrow. Cole has informed me that he studied, so I guess it’ll just be me cramming while Cole bums around slurping borscht.

For a little history… My mind is like a fast flowing river. I.e., in one ear and out another, so I turned to where I always turn when some sort of history needs to be shared and shared quickly: Wikipedia. Wikipedia has just informed me that borscht is a “staple part of the local culinary heritage of many Eastern and Centeral European  nations.” Right. Whatever. Cole, being the good and proud Jewish boy he is, would like to throw in that borscht is also “a Jewish thing.” Right. Thanks for that tidbit Cole. Good story. Throw it in the story basket. Anyway, on to the borscht!

 

If you look closely, you can just make out Cole’s fabulous Mighty-O Donut shirt. I’m pretty sure Emma’s got a post on it coming up, but just to clarify… Mighty-O’s is a vegan and organic donut (who spells doughnut like that anyway?) shop in Seattle.

 

Ingredients:

1 1/2C  thinly sliced potatoes

1C thinly sliced beets

4C vegetable stock (you can subsitute water for this if you have no stock)

2 Tbs Earth Balance

1 1/2C chopped onions

1 tsp caraway seed (optional)

2 tsp salt

1 celery stock (chopped)

1 large carrot (sliced)

3C chopped red cabbage

black pepper

1/4 tsp fresh dill weed

1 Tbs cider vinegar

1 Tbs agave

1C tomatoe puree

Toppings:

Sour cream

Chopped tomatoes

Dill weed

Directions:

1. Place potatoes and beets in medium saucepan over high heat and cover with stock. Boil until vegetables are tender. Separate beets and potatoes from stock.

2. Melt Earth Balance in large skillet over medium heat. Add onions, caraway seed and salt. Cook until onions are soft and translucent.

3. Add celery, carrots and cabbage.

4. Add stock, cook and cover until all vegetables are tender. This should take about 10 minutes.

5. Add potatoes and beets. Add black pepper to taste and dill weed. Add cider vinegar, agave and tomato puree.

6. Cover the pot and reduce the heat to medium low. Let the mixture simmer for 30 minutes. Garnish and enjoy!