| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 6 |
T |
Vegetable broth |
| 1 |
|
Onion, chopped |
| 1 |
|
Carrot, grated |
| 1 |
|
Green pepper, diced |
| 3 1/2 |
c |
Shredded green cabbage |
| 1 |
|
Beet, peeled and grated |
| 1 |
|
Stalk celery, diced |
| 1/2 |
|
Tart apple, diced |
| 2 |
|
Potatoes, peeled and cut |
|
|
into small cubes |
| 1 |
|
6 oz tomato paste |
| 4 |
|
Cloves garlic, minced |
| 8 |
c |
Vegetable broth |
|
|
Bouquet garni, 1 bay leaf |
|
|
and 8 peppercorns tied in |
|
|
cheesecloth bag |
| 1 |
t |
Sweet Hungarian paprika |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
| 1/2 |
t |
Sugar or more to taste |
| 1 |
T |
Fresh lemon juice or more to |
|
|
taste |
|
|
Chopped fresh parsley for |
|
|
garnish |
|
|
Chopped fresh dill for |
|
|
minutes. Add the paprika, salt and pepper sugar and lemon |
INSTRUCTIONS
a
I had a good time looking for recipes, beet and fava. A great place to
look for beet recipes is in a Russian cookbook. I found a lot of them
in Please to the Table, the Russian Cookbook by Anya von Bremzen &
John Welchman. Here's a great vegetarian one, slightly adapted. Saute
onion, carrot, and pepper in the 6 tb of broth until slightly soft,
about 5minutes. Stir in cabbage, beet, and celery and continue to
saute, stirring and tossing occasionally, 10 to 15 minutes. Stir in
apple, potatoes, tomato paste, and garlic, then add stock and bouquet
garni and bring to a boil. Reduce heat and simmer, covered, for juice
to taste. Let stand at least 2 to 3 hours or overnight. Remove bouquet
garni before serving. Srve garnished with parsley and dill. Serves 8.
Posted to fatfree digest V97 #197 by JBennicoff@aol.com on Sep 1, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”