Monday, December 16, 2013

My favorite color is - RED! A recipe for the most red food I know: Borschtsch

Confession: I grew up hating Borschtsch. I don't know what went wrong, my mom is a good cook and did all the right things to encourage us to eat a variety of foods. Maybe hers was a long-range plan, and if that was the case, it worked out. When I was desperate to try to find something - anything - involving beets that my family was willing to eat, I made Borschtsch. It's great winter food. Root vegetables, fermented kraut, a little stew meat that goes a long way. Add sour cream for serving, which always makes my middle child happy, and you're all set for dinner. At 10am, no less, because this is ideal slow cooker territory.

Add to a large slow cooker in the morning:

4 medium beets, diced
2 onions, diced
2 large carrots, diced
1 lbs stew beef, diced
3 cups or so of sauerkraut 
1 small can of tomato paste
1 bay leaf
1 Tbsp beef bouillon
1/2 tsp caraway seeds (if not already in your kraut)
1/2 tsp cumin seeds
1 tsp dried dill weed (Russian food must have dill weed, from what I have observed)
Water to cover the whole mess generously (since you will add some potatoes later)

If you want maximum redness (not pictured): Use dark red beets, red onions, fermented red cabbage and purple carrots :-). You can even use purple potatoes if you so desire and are a little OCD about the concept. Of course this is hypothetical, and not something I would ever do. Ever.

Add 4 medium peeled and cubed potatoes to the slow cooker about 2-3 hours before dinner. There, all set.

OK, this one didn't actually come out very red at all, because I had those beautiful candy stripe beets instead of the 'real' kind. But as I said before, there are basically no limits to redness in this dish. One way or the other, serve it hot with a scoop of cold sour cream added to the top. Delicious and so good on a cold winter night.

No comments:

Post a Comment