Monday, May 29, 2006

green borscht or schi

This is tonights dinner.

In our effort to lose weight we are getting off the bus a stop sooner than normal. This puts us right in front of the reenok. About a four block walk from home.

They saw me coming.

I was told I needed to buy the sorrel because it was fresh. "you like green borscht don't you?" Well of course we do we have had it at Lena's. I thought about it and decided it would be good to make borscht today. It has been rainy and this is a good soup day! This recipe was modified by me to suit our tastes and Tom's diet. I left out the heavy cream and the eggs.

Enjoy!

- Zelyonye Schi (Green Schi ) recipe -

Cuisine: Ukrainian, Yield: 6 Servings

· Ingredients 2 lb Sorrel
-or-
1 lb Endive w/ juice of 3 lemons
-and-1 lb Spinach washed and dried
2 1/4 qt Beef stock
2 ea Onions
1 ea Carrot
1 1/2 ts Salt
2 ea Potatos peeled
1 tb Dill fresh & chopped
1 tb Scallions chopped
1/2 c Heavy cream
4 ea Eggs hardboiled & sliced
1/4 c Sour cream
· MethodBring the beef stock to a boil in a large pot. Add the onion, salt, & sorrel (or spinach & endive & lemon juice). Cube the potatos into 3/4" cubes and add to pot. Cook for 10 minues. Reduce heat and simmer for 1 hour. Remove from heat and place into a large tureen and stir in the cream, add the dill. serve and garnish with a dollop of sour cream & slices of egg.

*NOTE: This better made with sorrel than endive but I have seen kale with spinach used as well instead of sorrel.

Recipe source: Dr. Donald Houston's collection ORIGIN: Taisa Kamnotskaya, Kyiv-Ukraine, circa 1997
Posted by Yuri Timohin http://www.ruscuisine.com

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