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Tonight's Dinner: #Ukranian #Borscht - think Eastern European style #VegetableBeefSoup with lots of #Beets in it! And it will be a deep redish purple color! When you mention Borscht most folks think of Russia, or the old USSR, but a lot of what is considered Russian cuisine, and even traditions, are actually adopted from the Ukraine. My queue to make Borscht was finding a bundle of fresh beets, some potatoes and head of cabbage in this week's Food Co-op box ... plus two of my co-op buddies piling on gifting me their beets, and a small Tri-Tip roast to use for the beef. So I was to make soup for the group. Now to make Borscht you start with of course - mirepoix - diced onions, carrots, celery. Keep that chef's 🔪 knife (Santuko or Sakura if you've switched to Japanese knives) handy because there's a lot more slicing and dicing to prep all the veggies and meat. Or ... you can cheat like i did and use a Mandolin and/or vegetable chopper (you can see my combo chopper/mandolin on far right of pic #2 next to cabbage). Besides the beets, and the mirepoix, you need diced potatoes, a little minced garlic, and shredded or julienned cabbage (I like a 50/50 mix of red & green cabbage), I used my veggie chopper to make small juliennes of the beets, carrots and potatoes, and then julienned the cabbage and onions and diced the celery with my Santuko. And then you need some #Beef. Now it's easy to go vegetarian (maybe even vegan if that's your bent) by skipping the meat and using vegetable broth. For the rest of us, you can use whatever cut of beef you want - even ground beef - and slice, dice, cube, or julienne the meat. Less expensive cuts are the usual just like for typical beef vegetable soup - chuck or bottom round roast - or in my case a small frozen tri-tip that after thawing halfway while I prepped the veggies, was just right to julienne to match the long and thin veggies. Sauté the mirepoix and garlic in some olive oil over medium heat, then add beets and potatoes, keep stirring, then add your meat and brown it. Last add cabbage and wilt it. Then add beef broth, turn up heat and bring to boil, before setting temp to low and let soup simmer covered 3-4 hours. Served a
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    • Tonight's Dinner: #Ukranian #Borscht - think Eastern European style #VegetableBeefSoup with lots of #Beets in it! And it will be a deep redish purple color! When you mention Borscht most folks think of Russia, or the old USSR, but a lot of what is considered Russian cuisine, and even traditions, are actually adopted from the Ukraine. My queue to make Borscht was finding a bundle of fresh beets, some potatoes and head of cabbage in this week's Food Co-op box ... plus two of my co-op buddies piling on gifting me their beets, and a small Tri-Tip roast to use for the beef. So I was to make soup for the group. Now to make Borscht you start with of course - mirepoix - diced onions, carrots, celery. Keep that chef's 🔪 knife (Santuko or Sakura if you've switched to Japanese knives) handy because there's a lot more slicing and dicing to prep all the veggies and meat. Or ... you can cheat like i did and use a Mandolin and/or vegetable chopper (you can see my combo chopper/mandolin on far right of pic #2 next to cabbage). Besides the beets, and the mirepoix, you need diced potatoes, a little minced garlic, and shredded or julienned cabbage (I like a 50/50 mix of red & green cabbage), I used my veggie chopper to make small juliennes of the beets, carrots and potatoes, and then julienned the cabbage and onions and diced the celery with my Santuko. And then you need some #Beef. Now it's easy to go vegetarian (maybe even vegan if that's your bent) by skipping the meat and using vegetable broth. For the rest of us, you can use whatever cut of beef you want - even ground beef - and slice, dice, cube, or julienne the meat. Less expensive cuts are the usual just like for typical beef vegetable soup - chuck or bottom round roast - or in my case a small frozen tri-tip that after thawing halfway while I prepped the veggies, was just right to julienne to match the long and thin veggies. Sauté the mirepoix and garlic in some olive oil over medium heat, then add beets and potatoes, keep stirring, then add your meat and brown it. Last add cabbage and wilt it. Then add beef broth, turn up heat and bring to boil, before setting temp to low and let soup simmer covered 3-4 hours. Served a
    Tonight's Dinner: #Ukranian #Borscht - think Eastern European style #VegetableBeefSoup with lots of #Beets in it! And it will be a deep redish purple color! When you mention Borscht most folks think of Russia, or the old USSR, but a lot of what is considered Russian cuisine, and even traditions, are actually adopted from the Ukraine. My queue to make Borscht was finding a bundle of fresh beets, some potatoes and head of cabbage in this week's Food Co-op box ... plus two of my co-op buddies piling on gifting me their beets, and a small Tri-Tip roast to use for the beef. So I was to make soup for the group. Now to make Borscht you start with of course - mirepoix - diced onions, carrots, celery. Keep that chef's 🔪 knife (Santuko or Sakura if you've switched to Japanese knives) handy because there's a lot more slicing and dicing to prep all the veggies and meat. Or ... you can cheat like i did and use a Mandolin and/or vegetable chopper (you can see my combo chopper/mandolin on far right of pic #2 next to cabbage). Besides the beets, and the mirepoix, you need diced potatoes, a little minced garlic, and shredded or julienned cabbage (I like a 50/50 mix of red & green cabbage), I used my veggie chopper to make small juliennes of the beets, carrots and potatoes, and then julienned the cabbage and onions and diced the celery with my Santuko. And then you need some #Beef. Now it's easy to go vegetarian (maybe even vegan if that's your bent) by skipping the meat and using vegetable broth. For the rest of us, you can use whatever cut of beef you want - even ground beef - and slice, dice, cube, or julienne the meat. Less expensive cuts are the usual just like for typical beef vegetable soup - chuck or bottom round roast - or in my case a small frozen tri-tip that after thawing halfway while I prepped the veggies, was just right to julienne to match the long and thin veggies. Sauté the mirepoix and garlic in some olive oil over medium heat, then add beets and potatoes, keep stirring, then add your meat and brown it. Last add cabbage and wilt it. Then add beef broth, turn up heat and bring to boil, before setting temp to low and let soup simmer covered 3-4 hours. Served a
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