Tuesday, January 29, 2008

0 Recipe #27: Cabbage Borscht

Pin It

Here's another borscht recipe, this time with cabbage as its predominant ingredient. If you're having a challenging time wrapping your head around the concept of borscht, just think of it as a tangy "vegetable soup," because that's basically what it is. :) The thing about borscht is that you just have to ignore the way it looks. :) In general, borscht typically isn't a pretty-looking soup. This soup is all about taste, so don't be too quick to judge a book by its cover. Trust me, if you like cabbage, you'll want to give this soup a chance. :)

Cabbage Borscht

1 Tbsp. extra virgin olive oil
1 large yellow onion
1 large bay leaf
1/8 tsp. red chili pepper flakes
1 tsp. ground allspice
1 tsp. ground anise seed
1 medium-sized cabbage head, finely shredded
1 c. baby carrots, sliced into small rounds
1 c. red-skinned potato, scrubbed, peeled, & shredded (about 1 medium-sized potato)
3 1/2 qts. (16 c.) water (or vegetable broth)
1/2 c. fresh (curly leaf) parsley, finely minced
1/2 c. fresh dill, finely minced
1 tsp. salt
1/2 tsp. pepper
juice of 1 lemon
lowfat sour cream or nonfat plain yoghurt

Directions: In a large soup pot, sauté onion in olive oil on low heat until soft. While onions are cooking, add bay leaf, & season with chili pepper flakes, allspice, & anise. Mix thoroughly. Next, add cabbage, carrots, potato, and vegetable stock. Turn up heat to high & cook until the soup reaches a rolling boil. Then turn down heat, add parsley, dill, salt, & pepper. Simmer for 45 minutes. Remove from heat & stir in lemon juice. Let cool & transfer soup to a nonmetal container. If serving cold (instead of hot), refrigerate for at least 4 hours before serving. Immediately before serving, add a dollop of lowfat sour cream (or nonfat plain yoghurt) to each bowl. Serve & enjoy!

Yield: 6-8 servings.

No comments:

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...