In the kitchen

Borscht & Baba Cream – 2,000 calories of OMG

Our amazing CSA-Box supplier http://www.urbandigsfarm.com, has requested the recipe for last post’s Spring Borscht | A Modern Ukrainian

So I figured if they wanted it, maybe you did too! As a treat I am also including the recipe for Baba-Cream (or Dill sour-cream for those of you without Baba’s, you poor things!) 

Summer Borscht Recipe

Ingredients

    • 1 bunch of beets
    • small bunch of carrots
    • 3 spring onions (the bulbous kind not scallions)
    • 1 bulb Garlic (more/less to taste)
    • 1 mini purple cabbage (1/4 large cabbage, OR be brave and double the recipe for a large cabbage)
    • 1lb new potatoes
    • water/broth
    • olive oil, salt, pepper

Directions:

  • Roast beets + Potatoes for 35-45 mins drizzled with olive oil & s/p
  • Remove any tough skin bits and chop into bite sized pieces,
  • Set aside
  • Saute carrots, onions,garlic (add any additional hard veggies at this point)
  • Add sliced cabbage, saute until just soft
  • Add roasted beets & potatoes, including pan juices
  • Cover with water/broth and bring to a boil.
  • Simmer for 30-45 mins
  • Add fresh dill to finish

Now this is where recipes all tend to deviate. Some call for vinegar to be added, some call for cream. I personally don’t like re-heating dairy, and adding vinegar doesn’t do it for me so that only leaves…..

Baba-Cream

Ingredients:

Directions:

  1.  Saute green onions in butter until soft
  2. Add Cream to pot
  3. Heat until JUST BEFORE boiling – You want the cream to be HOT, but if you over boil it will not set. As soon as you see 1 bubble, you are done!
  4. Remove from heat – Transfer to jar/bowl/container that is not the pot
  5. Stir in chopped dill and vinegar
  6. Refrigerate for min 1 hr – over night is best
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