|The garden is 'put to bed'|
|Lennox Organic Cabbage|
Thanksgiving this weekend marks the last big Saturday Market and Apple Fest on Denman Island. I wanted to share a hearty, thick 'Cabbage and Beet Borscht' recipe I've been working on. It makes a big pot and is a great addition to feed a crowd or fill your freezer with individual serving containers for the cold weather that is on its way. If you don't have the ingredients in your garden they will be available through our wonderful, dedicated, local farmers this Saturday. See you at the Market!
BEET AND CABBAGE BORSCHT Yield: 10-12 servings
This soup is thick with seasonal, hearty vegetables ... it is Paleo friendly and Night-Shade Free.
4-6 fresh beets (about 1-1/2 pounds) unpeeled
1/4 cup red wine vinegar
2 Tbsp. coarse salt
3 Tbsp. coconut oil or ghee
4 stalks celery, thinly sliced crosswise
2 large onions, cut in half, then quarters and thinly sliced
1 leek, cut in half lengthwise then thinly sliced
5 cloves garlic, minced
4-6 carrots, sliced into coins
1/2 head green cabbage, cored, cut into 1" wedges and shredded
1/2 lb. green beans, tips removed and cut into 1" pieces, optional
|Beet and Cabbage Borscht|
3 tsp. dried thyme leaves
3 bay leaves
3 Tbsp. apple cider vinegar
12 cups beef, chicken or vegetable stock
1/4 cup red wine or balsamic vinegar
Freshly ground black pepper
2-3 tsp. sea salt
2 Tbsp. minced fresh dill
Sour cream or Greek yogurt for serving
Red Wine or Balsamic Vinegar for serving
In a large saucepan, cover the beets with cold water by 1 inch. Stir in 1/4 cup red wine vinegar and 2 Tbsp coarse salt. Bring to a boil, lower the heat and simmer covered, until very tender, about 30 minutes. Drain, cool and slip the skins off the beets. Dice beets and set aside.
Heat the oil in a large stock pot over medium heat. Add the celery, onions, leek, garlic and carrots and cook covered, stirring occasionally until soft, about 8 minutes. Add the cabbage and cook stirring until wilted.
To the pot add beets, beans, minced parsley, thyme, bay leaves, apple cider vinegar and stock. Bring to a boil stirring often, lower heat and simmer covered for 10 minutes to marry the flavors.
Stir in the 1/4 cup of red wine or balsamic vinegar, 2-3 teaspoons salt and season with pepper to taste. Remove about a third of the soup and puree it in a blender, then add back to the pot.
To serve, divide among warm soup bowls, top with dollops of sour cream and a sprinkle of minced dill. Serve with additional vinegar at the table.
Until next time... Happy Thanksgiving and Bon Appétit!
Photos by Sally Rae
Recipe by Sally Rae