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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Beet and Cabbage Borscht

ingredients

  • 3 tablespoons olive oil
  • 3/4 pound russet potatoes, peeled, chopped
  • 2 1/2 cups chopped green cabbage (about 1/4 of small head)
  • 1 large onion, chopped
  • 8 cups (or more) canned vegetable broth
  • 6 2-inch-diameter beets, peeled, chopped
  • 1 cup drained canned chopped tomatoes

procedure

printable recipe
dish: soup
season: fall

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

Bon Appétit, March 1998


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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