Borscht came to me like a tidal wave craving. It could be because Ive been thinking of making this rich red soup since a “Creepy Christmas Party” came into my idea bank early this winter. So I looked up a recipe to orient my compass and filled up my winter market basket with everything and anything I could find to aid my cravings all of with cost under $10 ( beets, onions, parsnips, lemons ) to make a huge pot of soup for the whole house. I just happened to have left over meat loaf so the upgrade was real! All of a sudden I had a Greek style lemony soup with a super meal upgrade! Add the delicious and #1 favorite Coyo coconut yogurt and you have yourself a very hearty and clean bowl of nourishment for yourself and your crew.
Originally Borscht calls for a wild sour green called sorrel, which I could not find at the market, but I really wanted that sour taste, so I went for lemons. Historically this soup originated in Eastern Europe in long cold winters where you can imagine, wild foraged foods made the table in creative ways :) Being in California changes up our available wildly foraged greens but we do have lemons in the winter and wild garlic greens and mint so thats what inspired the direction of this Greco Russian winter dish. AUTHENTICITY NOTE: This dish is originally made with beef stock and this version is lean and clean and good for cleansing.
So what did I do to make the Borscht? (vegan)
Ingredients: Two large Beets, One celery root, One large onion, Two Parsnips, 2 tbs olive oil, 4 lemons, 1 tbs pepper corns, salt to taste.
sauté chopped onion in olive oil with sliced lemon and pepper corns until glossy.
peel celery root, chop up beets, parsnips and cabbage in 1/2 inch square pieces and add to mixture with enough water to cover mixture. I leave the skin on the beets and parsnip but clean them well.
add bay leaf bring to a boil and simmer for an hour. Soup will get better the next day.
Squeeze 3-4 lemons into mixture and salt to taste
Garnish- CoYo vegan coconut yogurt ( substitute for Creme fresh )
Green Garnish- mint, arugula, dill mixture
Ingredients: One lbs lamb, one root fennel, two eggs, one onion, 1 cup old bread, I used Challah bread 1 tbsp salt, 1 tbsp pepper, 2 tbsp tomato paste.
preheat oven to 350 F
mince onion and thinly slice fennel
toast to dry challah and rip up bread into small bits
in a large bowl mix all ingredients with hands
place on baking sheet and shape in smooth loaf
after baking for 15 minutes glaze loaf with bbq sauce or home made same ( 1/4 cup ketchup with curry )
bake for another 30 minutes or until loaf is firm when you press on it with a fork or knife
cool for 10- 15 minutes and serve
RYE TOAST: ( shown in photo with butter salt and minced wild garlic leaves found around the neighborhood ) Rye is an ancient grain and hard to find in a pure loaf. This loaf featured is my favorite from Bay Area Bakers, “Midwife and the Baker” who sell their Rye at the Tamascal Farmers Market. I tried the Rye from Santa Cruz’s Companion Bakery but the caraway kinda got carried away if you know what I mean… I like a subtle sweet rye that can go savory or ya know, both ways. If you’re not close to a bakery; German Style “Fitness” bread is sold in all Safeways and Whole Foods and keeps in the fridge ( though you find it on a shelf ) Rye is my go to low gluten high protein bread great for avocado toast or other snack mammies and breakfast, lunch or dinner companions and is not over processed like most breads. If you are truly a freaky kitchen wizard then look up Esalen’s Sourdough Rye Bread recipe, it may take you three days to make but its a transformational experience everyone should try at least once! Consisting of sprouted Rye Berries and sunflower seeds :) The last loaf I enjoyed was made lovingly by wizard Shmee in the Oakland homestead. Thanks Shmee!!
Old recipes with a new flavor.
And simple ingredients. . .