The weather stinks here today. That means it's time for soup.
Living through this world-wide recession and its jobless recovery means it's time for cabbage soup. Call it Kapusta, Cabbage Soup, or Borscht, this will help you survive.
Mr. Cabbage head was not so lucky.
This borscht recipe is a good substitute for Goats Head Soup, and it's a heck of a lot tastier.
Borscht - Better than Goat Head Soup
Peel and thinly slice:
1 pound raw beets
Simmer until tender in
1 quart beef broth.
In a soup pot, saute
1 large onion in
2 Tablespoons olive oil.
Add the broth to the onions (set simmered vegetables aside).
18 ounces chopped raw cabbage
16 ounce can chopped tomatoes and liquid.
Simmer for about an hour.
1 tablespoon vinegar
1 tablespoon brown sugar.
Simmer another 1/2 hour.
Eat hot with bread and butter.
This soup might not "lure young people to serve Satan", but heavens it's tasty.
I haven't made borscht for quite a while because osteoarthritis has affected my wrists and it's painful to chop veggies, etc. My recipe for borscht included pork (either ribs or a cheaper piece).
As with other recipes I think I'll use the bagged coleslaw and canned beets. That should help with the painful chopping. Thanks for the recipe Steve. I have made borsch with canned beets before and there was no difference between that and fresh beets.
Borscht should never have added sugar especially brown sugar. It takes the edge off the taste which should be sourish.
Snowbird - If you can get access to a food processor that can make the chopping easier.
Irene - to each our own. I like the sweet/sour flavor. One Tbsp each of brown sugar and vinegar isn't enough to make a big pot of soup very sweet or sour. I use it to bring out the vegetable flavors a little more. Same idea as using wine or a little white sugar in spaghetti sauce.
There are as many borschts as there are cooks. That's part of the fun. You can do it your own way.
Steve, you're still the main (soup) man.