{"id":2832,"date":"2014-09-18T17:04:22","date_gmt":"2014-09-18T17:04:22","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2832"},"modified":"2014-10-03T23:53:57","modified_gmt":"2014-10-03T23:53:57","slug":"beet-borscht","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2832","title":{"rendered":"BEET BORSCHT"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/09\/IMG_1508.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2833\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/09\/IMG_1508.jpg\" alt=\"IMG_1508\" width=\"800\" height=\"600\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/09\/IMG_1508.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/09\/IMG_1508-300x225.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>I keep a collection of baskets by the kitchen door.\u00a0 A trip to the garden requires one carry the right basket for the occasion.\u00a0 A small square basket for strawberries.\u00a0 A very deep basket for kale.\u00a0 Something larger and round with a sturdy handle for root crops like beets\u00a0\u00a0\u00a0 Snip lots of dill heads, add a few carrots and a potato or two and you have the ingredients\u00a0 to make a big batch of borscht.<\/p>\n<p>There must be a hundred different recipes fo beet borscht.\u00a0 Everyone is the right one.\u00a0\u00a0 This is one of my favorite recipes.\u00a0 It has tons of vegetables.\u00a0 It is made with a rich chicken stock. Has a tangy sweet sour flavour.\u00a0 Served with a generous dollop of sour cream it is positively define. \u00a0 You could add little bits of spicy sausage.\u00a0 Or make the recipe with beef stock.\u00a0 You can serve borscht hot or cold. \u00a0\u00a0 You get the picture.<\/p>\n<p>Though there are potatoes in the recipe the soup freezes beautiful.\u00a0\u00a0 Don protective gloves and start chopping beets .<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/09\/IMG_1508.jpg\" \/>\n<div class=\"item ERName\">BEET BORSCHT<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">soup<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">European<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H25M\">1 hour 25 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">12<\/span><\/div>\n<div class=\"ERSummary summary\">A big batch soup with tons of vegetables. Serve this tangy Borscht hot or cold<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">2 generous tbs (30 mL) extra virgin olive oil<\/li>\n<li class=\"ingredient\">1 large onion, medium dice<\/li>\n<li class=\"ingredient\">3 large cloves garlic, minced (about 2-3 tbsp.)<\/li>\n<li class=\"ingredient\">1\/2 tsp (2 mL). caraway seed<\/li>\n<li class=\"ingredient\">1\/4 tsp (1 mL) red pepper flakes<\/li>\n<li class=\"ingredient\">1 1\/2 lb (680 g) beets, peeled and medium diced<\/li>\n<li class=\"ingredient\">6 cups (1.25 mL) chopped green cabbage<\/li>\n<li class=\"ingredient\">2 small potatoes (Yukon gold or other waxy potato) (about 10 oz\/280 g), cubed<\/li>\n<li class=\"ingredient\">2 ribs celery, diced<\/li>\n<li class=\"ingredient\">2 large carrots, chopped<\/li>\n<li class=\"ingredient\">2 bay leaves<\/li>\n<li class=\"ingredient\">1 3\/4 tsp ( 9 mL) salt<\/li>\n<li class=\"ingredient\">1 tsp (4 mL) freshly ground black pepper<\/li>\n<li class=\"ingredient\">1 can (5 1\/2 oz\/156 mL) tomato paste<\/li>\n<li class=\"ingredient\">2 tbsp (30 mL) brown sugar<\/li>\n<li class=\"ingredient\">10 generous cups (2.4 mL) chicken stock preferably home made. See chef&#8217;s note) or vegetable stock<\/li>\n<li class=\"ingredient\">4 tbsp (50 mL) white or red wine vinegar<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In large stock pot heat oil over medium heat and saute onion, garlic, caraway seeds, red pepper flakes and salt stirring occasionally until softened and light golden, about 4 minutes.<\/li>\n<li class=\"instruction\">Stir in beets, cabbage, potatoes, celery, carrots, bay leaves, and pepper. Cook over medium heat stirring often until beets are starting to soften, about 10 minutes.<\/li>\n<li class=\"instruction\">Stir in tomato paste and brown sugar. Cook stirring for a couple of minutes.<\/li>\n<li class=\"instruction\">Add chicken stock and bring to a boil.<\/li>\n<li class=\"instruction\">Reduce heat and simmer stirring occasionally until beets are tender, about 40 minutes.<\/li>\n<li class=\"instruction\">Stir in vinegar and discard bay leaves.<\/li>\n<li class=\"instruction\">You can freeze the soup in containers for up to 2 weeks.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2802<\/div>\n<\/div>\n<p>Chef Note:\u00a0 Save roast chicken bones (bag them in your freezer until you have a large amount)\u00a0 and make chicken stock.\u00a0 In stock pot put your chicken bones (or a couple of pounds of fresh chicken wings) add a coarsely chopped onion yellow skin and all, a couple of coarsely chopped ribs of celery, and a few chopped carrots.\u00a0 If you have some parsley add that too.\u00a0 You can even pop in a couple of cloves of garlic.\u00a0 Add half a tablespoon of whole black pepper.\u00a0 Cover with a generous amount of water.\u00a0 You will be reducing this by at least 30% so you really can&#8217;t add to0 much water.\u00a0 I always fill my stock pot to almost the top with water.\u00a0 Bring the stock to a raging boil for about 3-4 minutes then reduce it to a gentle simmer.\u00a0 Prop the lid askew with a wooden spoon.\u00a0 Let simmer forgotten for as long as possible.\u00a0 At least 6 &#8211; 12 hours.\u00a0 As the water reduces your stock turns a lovely golden colour and releases the delicious aroma of chicken.<\/p>\n<p>Strain your stock and immediately ladle into freezer containers.\u00a0 I use both 1 cup and 2 cup sizes. Leave on your counter until just cool enough to refrigerate.\u00a0 When the stock has cooled down enough to put in your freezer remove the fat from the top of the stock and freeze for up to 3 months.<\/p>\n<p>Cooling your stock in small containers quickens the cooling time eliminating any chance of pathogen growth.\u00a0 It also makes the remove of the fat easir.<\/p>\n<p>If you have only the carcass of one roast chicken you can make a quick stock by\u00a0 following the above instructions\u00a0 adjusting the vegetables and black pepper.\u00a0 Simmer for a few hours then add to your beet borscht.\u00a0 It will be vastly superior to ANY type of commercial chicken stock.<\/p>\n<p>&nbsp;<\/p>\n<\/div><div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); 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