Dinner Last Night

5 Jan

BORSCHT — a Russian root-vegetable soup.
I make a vegetarian version using miso paste instead of beef stock. Serves 4.

Chop fine:
1/2 c. carrots, 1 c. onions; 2 c. peeled beets.
Barely cover with water, bring to boil, cover; simmer for 20 min.
Add: 1 Tbs. butter, 1 Tbs vinegar, 1 c. finely chopped cabbage, 1 c. water.
Simmer 15 more min. Meanwhile, stir 2 Tbs miso paste into 1 c water. Turn off heat and add this to soup. (Cooking destroys the B-vitamins in miso).
Garnish with minced parsley and a dollop of sour cream or plain yogurt. Serve with warm, hearty dark bread and cheese.


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