Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Vegetable broth |
| 1 large | Onion; chopped |
| 1 large | Carrot; grated |
| 1 large | Green pepper; diced |
| 3½ cup | Shredded green cabbage |
| 1 medium | Beet; peeled and grated |
| 1 \N | Stalk celery; diced |
| ½ \N | Tart apple; diced |
| 2 mediums | Potatoes; peeled and cut into small cubes |
| 1 can | (6 oz) tomato paste |
| 4 \N | Cloves garlic; minced |
| 8 cups | Vegetable broth |
| \N \N | Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag) |
| 1 teaspoon | Sweet Hungarian paprika |
| \N \N | Salt and freshly ground black pepper to taste |
| ½ teaspoon | Sugar or more to taste |
| 1 tablespoon | Fresh lemon juice or more to taste |
| \N \N | Chopped fresh parsley for garnish |
| \N \N | Chopped fresh dill for garnish |
I had a good time looking for recipes, beet and fava. A great place to look for beet recipes is in a Russian cookbook. I found a lot of them in Please to the Table, the Russian Cookbook by Anya von Bremzen & John Welchman.
Here's a great vegetarian one, slightly adapted.
1. Saute onion, carrot, and pepper in the 6 tb of broth until slightly soft, about 5minutes.
2. Stir in cabbage, beet, and celery and continue to saute, stirring and tossing occasionally, 10 to 15 minutes.
3. Stir in apple, potatoes, tomato paste, and garlic, then add stock and bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
4. Add the paprika, salt and pepper, sugar, and lemon juice to taste. Let stand at least 2 to 3 hours or overnight. Remove bouquet garni before serving. Srve garnished with parsley and dill.
Serves 8. Posted to fatfree digest V97 #197 by JBennicoff@... on Sep 1, 1997