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MJB2626
 
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Default Fresh beets...what to go with?

Try Bortsch or Bortch it is very good. I do it in a wok with lid

Heat up wok containing about 2 - 3 tablespoon of oil.

Begin to stir-fry raw potatoes until brown, takes about 5 minutes.
Alternatively, turn down heat to medium and cover, but remember to stir
occasionally or the potatoes will stick

Add onions and continue to stir-fry until they are transparent [about 5
minutes] then add the shredded cabbage. Stir-fry for about 30 seconds.

Add part cooked beetroot. [boil for 45 minutes first and remove skin]

Stir in stock, vanegar, whole bay-leaf, salt, plenty of fresh ground pepper,
small bunch chopped sage leaves and 2 thyme leaves. Bring to the boil.

The dish seems to need plenty of fresh ground black pepper to give it a bite.

Then turn down to low, cover and simmer for about 15 minutes.
Make sure the vegetables are well covered with liquid before leaving to simmer

Preparing Vegetables.

The character of the dish will be reliant on the amount of stock used, the
technique detailed below is more of a solid vegetable meal than a soup.
Experience has shown that 20 floz [1 pint] of stock is needed for 2 portions
but this depends on the amount vegetables

For two people:
2 medium beetroots 10 oz
1-2 potatoes 10oz
6 ozCabbage
8 oz Onion
14-20 fl oz stock [1-2 good vegetable stock cubes]
Slice onion in 1/2" square pieces
Cut potato in slices. 1" x 1/2"
Cut cooked beetroot into 1" x 1/4" x 1/4" slices .[First cook for 3/4 hour to
tenderise and remove skin]
Cabbage sliced into 1/2 wide strips
1-2 tablespoons vinegar [The vinegar is important as it adds flavour and
character to the dish]
2 sage leaves.
Small bunch of fresh thyme or 1/2 teaspoon of dried thyme
3/4 - 1 teaspoon of fresh ground black pepper
1/2 - 1 teaspoon of salt
1 teaspoon sugar

About 14-20 fl oz of vegetable stock will be required to cover the vegetables.
[Use more stock if you want more of a soup]

Traditionally chunks of fat boiled bacon would be the first ingredient. The
melting fat along with lard was used to fry the potatoes at the beginning. Home
made Beef stock can also be ussed to enhance the flavour.

All the recipes i have seen include the addition of a large spoonful sour cream
or double cream before serving
Mick Brown