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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fall Harvest Borscht a'la ZB Recipe

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This recipe for Fall Harvest Borscht a'la ZB is from The Bachmier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large onions, chopped
1/2 cup vegetable oil
2 1/2 lbs potatoes, chopped (about 5 medium)
7 1/2 cups cabbage, chopped (about 1/2 head)
18 medium beets, peeled and chopped
24 cups beef stock (Better than Boullioun was used)
1 28 oz can tomatoes
3/4 cup red wine vinegar
3/4 cup fresh lemon juice
1/2 cup fresh dill
Salt and pepper
Sour cream to garnish
Directions:
Directions:
Heat large pot to medium, add oil, onions and cabbage. Sauté until soft and translucent. Add potatoes and continue to sauté until things start to get sticky. Add beets, stock, tomatoes and bring to a boil until the beets are tender (30-340 minutes). Puree with an immersion blender or food processor. Return soup to pot; add vinegar, lemon juice and dill. Season soup with salt and pepper. Serve with a dollop of sour cram and fresh dill sprig.

Note: Vinegar can be quite strong so add in small amounts to desired taste.
Personal Notes:
Personal Notes:
This is a recipe from the Zucchini Blossom Restaurant in Medicine Hat which came from a cooking class with the chef. Makes a large pot of soup.

 

 

 

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