Borscht Stew (2011-02-26 Maya) Quantity: Preparation Time: Cooking Time: Ingredients 1 tbsp Oil 1 chopped/sliced Medium onion 3 cloves Garlic, finely chopped 4 (about 1/person), sliced small Beets ½ cup (when dry) Dry red kidney beans (pre-soaked and cooked) 2-3 cubed Potatoes (medium) 2-3 sliced Carrots 1 small packet (8 oz), sliced Mushrooms 1 bushel Beet greens/Swiss chard 10 stems finely chopped Dill 2 tsp Ground black pepper 1 tsp Salt 8 cups Vegetable stock (hot) Cooking Instructions Preparation • Cut vegetables. Cooking • Heat the oil in a pot to medium-high. • Add onions to oil. Sauté until translucent (about 3-5 minutes) • Add beets and garlic, sauté for about 2 minutes • Add in the herbs, bay leaves, beans, potatoes, black pepper, salt and vegetable stock. • Bring to a boil, and reduce the heat to medium-low, and let it simmer for 15 minutes. • Add carrots and mushrooms and let cook for 10 minutes • Add beet greens/chard and dill and let cook for another 5-10 minutes. Vegetable Soup Stock (2011-02-26 Maya) Quantity: Preparation Time: Cooking Time: Ingredients 1 tsp Oil 2 Carrots 1-2 Parsnips 2 Onions 1-2 Celery stalks ½ cup - 1 cup Dried shitake mushrooms (rehydrated) 5-8 stems Parsley 2-3 stems Sage 1 stems Rosemary 2-3 stems Thyme 2-3 stems Dill 2 Bay leaves 1 tsp Ground black pepper 1 tsp Salt 8 cups Water Cooking Instructions Preparation • Chop the carrots, parsnips, celery, and onions into 1 - 2 inch sized pieces. Cooking • Heat the oil in a stock pot to medium-high. Then add in carrots, parsnips, onions, mushrooms and celery. • Add in the black pepper and salt. Stir occasionally for 5 - 10 minutes. • Add in the herbs, bay leaves and water. • Bring to a boil, and reduce the heat to low, and let it simmer. • (optional) Skim off the foam every once awhile. • Let this cook for 45 minutes to 1 hour. Then strain the vegetable soup stock from the veggies. Gently squeeze the veggies to extract the soup stock. Soaking dry red kidney beans (overnight method) Choosing beans: Make sure your beans have not been in your storage for more than 1 or 2 years. If beans are too old, they will remain hard regardless of soaking time or method. The night before: 1. Wash and drain beans and put beans in a large bowl 2. Fill bowl with cool water (enough to completely submerge the beans and allow for expansion) 3. Add approx 1 tsp-1tbsp baking soda (optional – for gas) 4. Place in fridge and let soak overnight At time of cooking preparation: 1. Drain water from beans 2. Wash and drain the beans Cooking note: Pre-soaked beans usually take about 45-60 minutes to cook (without a pressure cooker). You can cook them separately or with the rest of the ingredients for your recipe; you’ll just need to account for the cooking time.
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