Subj : New Year's Party - 12
To   : All
From : Dave Drum
Date : Sun Dec 25 2022 18:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetarian Red Borscht
 Categories: Vegetables, Herbs, Potatoes, Greens, Dairy
      Yield: 7 servings
 
MMMMM----------------------------SOUP---------------------------------
      2 tb Unsalted butter
      1 lg Onion; diced
      1 c  Diced celery
      1 lg Leek; diced
           Salt & pepper
      4 cl Garlic; minced
      1 tb Tomato paste
      1 ts Paprika
    1/2 ts Caraway seeds
      1    Bay leaf
      1    Thyme sprig
      1 lb Yukon Gold potatoes; peeled,
           - in 1" chunks
      1 lb Medium beets; peeled, in 1"
           - chunks
    1/2 lb Medium carrots; peeled, in
           - 1" chunks
      3 c  Chopped kale
      1 tb Apple-cider vinegar; to
           - taste

MMMMM---------------------HORSERADISH CREAM--------------------------
      2 tb Grated fresh horseradish
      1 tb Lemon juice
    1/2 ts Salt
        pn Granulated sugar
      1 c  Creme fraiche or thick sour
           - cream
           Dill, parsley, tarragon and
           - chives; garnish
 
  Put olive oil in a heavy-bottomed soup pot or Dutch oven
  over medium-high heat.
  
  When oil is hot, add onion, celery and leek, stir to
  coat, and season with salt and pepper. Cook for 5 to 7
  minutes, stirring, until onion has softened and just
  begun to brown. Add garlic, tomato paste, paprika,
  caraway, bay leaf and thyme, and cook for 1 minute,
  stirring.
  
  Add potatoes, beets and carrots, 6 cups water and 1 1/2
  teaspoons salt, or to taste. Bring to a boil, then
  reduce to a brisk simmer. Simmer with lid ajar for 20
  minutes, or until potatoes, beets and carrots are fork
  tender.
  
  Add kale and vinegar, and stir to distribute. Taste
  broth and adjust seasoning. Simmer until kale is done,
  about 8 minutes.
  
  MEANWHILE, MAKE THE HORSERADISH CREAM: Put horseradish,
  lemon juice, salt and sugar in a small bowl. Let
  macerate 5 minutes, then stir in crème fraîche.
  
  To serve, ladle into soup bowls, and garnish with
  chopped dill, parsley, tarragon and chives. Pass the
  horseradish cream at the table.
  
  By: David Tanis
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If the gods had meant me to be thin they wouldn't have invented chips.
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