Subj : New Year's Party - 12
To   : All
From : Dave Drum
Date : Sun Dec 25 2022 18:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegetarian Red Borscht
Categories: Vegetables, Herbs, Potatoes, Greens, Dairy
     Yield: 7 servings

MMMMM----------------------------SOUP---------------------------------
     2 tb Unsalted butter
     1 lg Onion; diced
     1 c  Diced celery
     1 lg Leek; diced
          Salt & pepper
     4 cl Garlic; minced
     1 tb Tomato paste
     1 ts Paprika
   1/2 ts Caraway seeds
     1    Bay leaf
     1    Thyme sprig
     1 lb Yukon Gold potatoes; peeled,
          - in 1" chunks
     1 lb Medium beets; peeled, in 1"
          - chunks
   1/2 lb Medium carrots; peeled, in
          - 1" chunks
     3 c  Chopped kale
     1 tb Apple-cider vinegar; to
          - taste

MMMMM---------------------HORSERADISH CREAM--------------------------
     2 tb Grated fresh horseradish
     1 tb Lemon juice
   1/2 ts Salt
       pn Granulated sugar
     1 c  Creme fraiche or thick sour
          - cream
          Dill, parsley, tarragon and
          - chives; garnish

 Put olive oil in a heavy-bottomed soup pot or Dutch oven
 over medium-high heat.

 When oil is hot, add onion, celery and leek, stir to
 coat, and season with salt and pepper. Cook for 5 to 7
 minutes, stirring, until onion has softened and just
 begun to brown. Add garlic, tomato paste, paprika,
 caraway, bay leaf and thyme, and cook for 1 minute,
 stirring.

 Add potatoes, beets and carrots, 6 cups water and 1 1/2
 teaspoons salt, or to taste. Bring to a boil, then
 reduce to a brisk simmer. Simmer with lid ajar for 20
 minutes, or until potatoes, beets and carrots are fork
 tender.

 Add kale and vinegar, and stir to distribute. Taste
 broth and adjust seasoning. Simmer until kale is done,
 about 8 minutes.

 MEANWHILE, MAKE THE HORSERADISH CREAM: Put horseradish,
 lemon juice, salt and sugar in a small bowl. Let
 macerate 5 minutes, then stir in crème fraîche.

 To serve, ladle into soup bowls, and garnish with
 chopped dill, parsley, tarragon and chives. Pass the
 horseradish cream at the table.

 By: David Tanis

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... If the gods had meant me to be thin they wouldn't have invented chips.
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