MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Borsch w/Fish
Categories: Beans, Vegetables, Seafood, Potatoes
Yield: 5 servings
2/3 c Dried cannellini beans;
- rinsed
3 Bay leaves
1/2 tb Salt; more to taste
1 md Beet; peeled
1 lg Carrot
1 lg Onion
1 md Red bell pepper
4 md Potatoes
1 sm Bunch dill
1/2 sm Head cabbage
3 tb Olive oil
1 1/2 ts Granulated sugar
2 c Tomato juice
16 oz (2 cans) sprats or sardines
- in tomato sauce
Sourdough bread; rubbed
- w/garlic, for serving
Place the beans in a medium bowl and add enough water to
cover by 4 inches. Let soak for at least 3 hours and up
to overnight. Drain and rinse the beans. Fill a large
pot or Dutch oven with 8 cups of water, add the soaked
beans, bay leaves and salt, and bring to a boil over
high. Reduce the heat and let simmer until the beans are
tender, 30 minutes to 1 1/2 hours, depending on soaking
time and age of beans.
While the beans cook, use the large holes of a box
grater to shred the beet, then the carrot. Finely dice
the onion and bell pepper. Cube the potatoes into medium
pieces. Chop the dill. Shred the cabbage using a knife.
Heat 2 tablespoons oil in a large skillet over medium.
Add the shredded beets, sprinkle with the sugar and
cook, stirring frequently, for 5 minutes, then add the
carrot and cook until tender, stirring occasionally,
about 10 minutes. Transfer to a bowl and wipe out the
pan.
Add the remaining 1 tablespoon oil and the onion and
cook, stirring occasionally, until tender and lightly
browned, 5 to 10 minutes. Pour the tomato juice into the
pan, bring to a boil, then reduce the heat and simmer
for 2 minutes.
Once the beans are done cooking, add the potatoes and
the beet-carrot mixture to the pot, bring to a boil over
high, then reduce the heat and simmer until the potatoes
are tender, about 15 minutes. Add the bell pepper and
onion-tomato mixture. Let simmer for 10 minutes, then
add the cabbage to the pot along with the sprats and
dill, and let simmer for another 5 minutes.
Turn off the heat, cover the pot and let sit for 20
minutes to let all the flavors mingle. Remove and
discard the bay leaves and adjust salt level as desired.
Enjoy warm or at room temperature. Serve with a side of
sourdough bread rubbed with garlic.
Recipe from: Olga Koutseridi
Adapted by: Julia Moskin
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... "Hard work should be rewarded by good food." -- Ken Follett
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10323 (1:18/200)