Tuesday, April 13, 2010
This recipe happened accidentally one day when I was concocting a soup made with vegetables I had just bought at the Farmers' Market. Having already put the veggies in, I wondered what kind of seasoning would work, and I looked up soups with beets... bringing me to borscht, of course! All I had to add was cabbage and a bit of vinegar, followed by a slab of cream cheese in the bowl, and I got a nice borscht, made mellow by the squash. Mmmm.
1 Tbsp. butter
1/4 tsp. ground black pepper
1 med. beet, peeled and chopped
2 celery ribs, chopped
1/2 med. onion, chopped
1/4 med. head cabbage, chopped
2 yellow squashes, cubed (or substitute 2 cups peeled winter squash)
5 cups vegetable stock
1-1/2 tsp. salt
1 tsp. cider vinegar
In a soup pot, melt the butter with black pepper added. Sauté the beet, celery, and onion until softened. Add the cabbage and sauté briefly.
Add the stock, squash, salt, and vinegar. Bring to a boil. Turn down heat and simmer until squash and beets are tender.
When serving, add 1 Tbsp. cream cheese to each bowl. You can substitute sour cream or yogurt, if you prefer.
For more of my favorite cabbage recipes, see
How to Cook Non-Yucky Cabbage
Maple-Pecan Fried Slaw
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