Sunday, February 9, 2014

In Honor of the Olympics in Sochi - Borscht

When we were picking up wine yesterday, the shop was tasting Ukrainian wines in honor of the Olympics so I decided to do the same for lunch. Borscht is one of those things that I have heard was not very good. When I looked at some recipes, there really wasn't anything in it that we do not like so I adapted a Cooking Light recipes from January 2008 to make a vegetarian version. Warren's comment ... " I like it and it doesn't even have sausage!"

1/2 tablespoon canola oil
3/4 cup button mushrooms, thinly sliced
1 cup chopped onion
1 cups chopped peeled celeriac

1 medium carrot, chopped
1 medium parsnip, chopped
1 1/2 teaspoon tomato paste
3 1/2 cups water
1/4 cup light beer
1 1/4 cups shredded red cabbage
1 cups chopped peeled potato
1garlic cloves, minced
6 ounces sliced peeled beets
1 1/2 tablespoons cider vinegar
1 teaspoons Splenda

1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Non-fat plain Greek yogurt
Chopped fresh dill

Cook the mushrooms in the canola oil until they begin to brown, stirring frequently. Add the onion; cook until beginning to soften. Add the celeriac, carrot, and parsnip;  cook until the onion is tender, stirring occasionally. Stir in tomato paste. Add  water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and  until vegetables are tender, stirring occasionally. Remove from heat.

Working in batches puree the soup in a blender. Stir in vinegar, sugar, salt, and pepper. Serving in bowls topped  with a dollop of yogurt and sprinkled with dill.

Along with our soup we had salads topped with a Mustard Seed Scallion vinaigrette also adapted from Cooking Light March 2008. Quick easy and yummy.

Mustard Seed Scallion Vinaigrette
2 tablespoons sherry vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon olive oil
2 tablespoons chopped scallion greens
1/2 teaspoon kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl and whisk until well combined.

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