One Response to “On the Table Newsletter, June 13”

1. Sharon Says:
   June 19th, 2007 at 9:59 am

   I’ve got a great recipe for this weeks (6.18) share! What to do with your beets:

   Ukrainian Red Borscht Soup
   (you can make this vegetarian by omitting the sausage)

   INGREDIENTS:
   1 (16 ounce) package pork
   sausage
   3 medium beets, peeled and
   shredded
   3 carrots, peeled and shredded
   3 medium baking potatoes,
   peeled and cubed
   1 tablespoon vegetable oil
   1 medium onion, chopped
   1 (6 ounce) can tomato paste
   3/4 cup water 1/2 medium head cabbage,
   cored and shredded
   1 (8 ounce) can diced
   tomatoes, drained
   3 cloves garlic, minced
   salt and pepper to taste
   1 teaspoon white sugar, or to
   taste
   1/2 cup sour cream, for topping
   1 tablespoon chopped fresh
   parsley for garnish

   DIRECTIONS:
   1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
   2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
   3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
   4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

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