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Welcome to our blog! Learn about our farm operation, public programs, and the people behind our work through the Notes from the Field and Education sections. Peruse the Recipes section for some staff favorites.

Waltham Fields Community Farm (incorporated as Community Farms Outreach, Inc.) is a nonprofit farming organization focusing on sustainable food production, fresh food assistance, and on-farm education. For more information about Waltham Fields check out our website!

Sunday, October 31, 2010

Vegetarian Borscht

Borscht is popular soup of Eastern and Central Europe. Served both hot and cold, the term "borscht" is used for several varieties of beet-based soups; most traditional recipes include ingredients such as cabbage, potatoes, tomatoes, carrots, and/or beef, in addition to beets. The recipe below is a vegetarian* take on this classic soup. We recommend serving it with a dark bread such as rye or pumpernickel and a dollop of sour cream or plain greek yogurt.

*Make this dish vegan by replacing the butter with
olive oil and omitting the sour cream/yogurt garnish.

The Ingredients:
  • 5 tbsp butter
  • 3 medium onions, diced
  • 3 cloves of garlic, crushed & minced
  • 1 1/2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp dried fenugreek, chopped
  • 2-3 stalks of celery, diced
  • 2 large carrots, one diced, one sliced into rounds
  • 2-3 cups beets, small or medium sized, peeled & sliced
  • 1 cup potato, sliced or diced
  • 1 cup turnips, peeled & sliced
  • 1 small cabbage, sliced into ribbons
  • 6 cups of vegetable stock
  • 1/2 cup apple cider vinegar
  • 1 tsp dijon mustard
  • 4 tbsp fresh dill, chopped
  • Salt, according to taste (at least 1 tsp)

How to Make it:

Prepare all produce and ingredients as instructed. In a large pot over medium heat, melt your butter and add your onion, garlic, parsley, thyme, fenugreek, celery, diced carrots, and a sprinkle of salt; saute this mixture for about 3 minutes, stirring often. Next, add your beets, potato, carrot slices, turnips, and another sprinkle of salt; saute this mixture for 20-25 minutes or until the root vegetables are slightly soft. Add your vegetable stock and bring to a boil; reduce the heat and add your vinegar, dill, cabbage, and salt to taste and simmer for 20-25 minutes. You can enjoy this soup immediately but the flavor really develops a day or so after its original preparation! Consume within a week.

Media (text and images) created and published by Rebekah Carter 2010.

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