Wednesday, April 21, 2010
Red Borscht with BC Goat Cheese & Basil
Thank you, Eastern Europe! I love borscht; nothing is more comforting and good for you. This recipe is beet soup with a local twist, some lovely tart goat cheese instead of the usual sour cream.
Soup is made to be meddled with, so this is just a loose recipe. Feel free to add more onion or use tomatoes or more carrots... or whatever you like. It's soup, relax. Serve it with some rye bread and salty butter.
Recipe: Serves 12 in med sized bowls
4 litres of a good chicken stock (or veg)
2 lb red beets, cleaned
1 Big onion, sliced
2 cloves garlic, minced
2 carrots, diced
2 cups green cabbage sliced
4 Tbs butter
1/2 cup white wine (dry)
1 1/2 tsp caraway seeds
salt & cracked pepper to taste
a bunch of basil leaves, one leaf for each bowl
1 big spoon per bowl of your favourite BC goat cheese, I like Okanagan, Happy Days Dairy, or Moonstruck or Little Qualicum
Boil the beets first in water enough to cover them. When a fork comes out cleanly, remove them from the water and peel skins off under cold water.
Pour the stock and other ingredients into the beet water and bring to a boil, then simmer. Chop beets to desired size while the other vegetables are simmering. Once the carrots are cooked (test with fork), put the beets into the soup.
Ladle soup into bowls and add the goat cheese and basil leaf on top.