I started with the first recipe contributed on my beet post: borscht. Never having made borscht before, I was surprised by the combination beets, celery, garlic, carrots and dill. I even found a last sprig of dill in the garden. It was easy to make. And tasted great.
While I was cooking, I made my favorite squash recipe from the first garden Butternut I’ve used this season.
Carys’ Boscht Recipe:
“I make borscht with cubed beets, carrots, sliced celery, garlic, lots of dill (seed and weed), salt, pepper. You can add cabbage if you like, but I don’t. Simmer just until everything is tender. Don’t overcook, because it makes the colour less pretty and the flavour less vivid. Serve hot or cold. You can add a spoonful of sourcream or yogurt if desired, and a snip of fresh dill.” (Thanks Carys!)
My Squash Recipe:
Peel and cube half a Butternut squash. Bake squash and a sweet potato at 400*F til tender (about 40 min for squash, 20 min for sweet potato). Peel sweet potato. Puree baked sweet potato and squash together with butter and salt.
5 Comments. Leave new
#1 – very interesting recipe indeed! Looking forward to trying it out myself.
The addition of cabbage usually makes borsch, Ukranian borsch. You can also run the borsch through the blender for a different texture but cook it more if you do so.
All are improved by eating with black bread.
Paul
I have a lot of cabbage so I will try this next. And I will try the blender. I have a hard time finding black bread, but the thought is making me hungry.
Russo's carries black bread. And there's lots of Russian markets around. Try looking up Berezka or Bazaar.
Cathy … I momentarily forgot that you are in Boston. On a nice day for a drive, take a ride over to Colchester CT to the Colchester bakery http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=colchester+ct+bakery&sll=37.0625,-95.677068&sspn=36.642161,71.191406&ie=UTF8&hq=bakery&hnear=Colchester,+CT&z=13. Very Russian bakery and the Colchester rye is a very fine black bread.