Tuesday, January 29, 2008

0 Recipe #27: Cabbage Borscht

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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

Ingredients:
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.

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