{"id":707,"date":"2004-10-06T13:46:12","date_gmt":"2004-10-06T00:46:12","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=707"},"modified":"2021-05-18T09:43:13","modified_gmt":"2021-05-17T21:43:13","slug":"borscht","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/borscht\/","title":{"rendered":"Borscht"},"content":{"rendered":"<p style=\"text-align: left;\">I once had some real Russian borscht, which to my surprise was made just with cabbage and no beetroot. It was delicious. I\u2019ve never been able to find that recipe, but have found many other borscht recipes. They are all a bit different, but with certain commonalities. Here\u2019s how I make it, but if you vary the relative quantities depending on what you have in the cupboard it won\u2019t matter. This makes a huge potful, so halve the quantity if you have a smaller pan.<\/p>\n<ul>\n<li style=\"text-align: left;\">3 Tbs butter (or olive oil, or meat fat)<\/li>\n<li style=\"text-align: left;\">2 onions, roughly chopped<\/li>\n<li style=\"text-align: left;\">1 head cabbage, roughly chopped<\/li>\n<li style=\"text-align: left;\">2 litres (8 cups) beef or other stock<\/li>\n<li style=\"text-align: left;\">3 cups beetroot, peeled and chopped<\/li>\n<li style=\"text-align: left;\">2 carrots, chopped<\/li>\n<li style=\"text-align: left;\">3 cups potato, chopped (try using purple heritage potatoes, if you can find them)<\/li>\n<li style=\"text-align: left;\">140g punnet of tomato paste \u2013OR- 1 cup tomato puree \u2013OR- 1 tin chopped tomatoes \u2013OR- 4 large fresh tomatoes, chopped and destalked<\/li>\n<li style=\"text-align: left;\">Juice of 1 large lemon<\/li>\n<li style=\"text-align: left;\">Heaped tsp caraway seeds<\/li>\n<li style=\"text-align: left;\">1 tsp sea salt<\/li>\n<li style=\"text-align: left;\">Sour cream (to garnish) \u2013 preferably home fermented<\/li>\n<li style=\"text-align: left;\">Chopped parsley or a sprinkle of paprika (to garnish)<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Saute the onions in the butter in the stockpot. Toss in the cabbage, and turn in the butter for a few minutes. Add the stock, bring to the boil and skim off any scum. Add other ingredients, and simmer for 30 minutes or more \u2013 if you leave it all day in a crockpot, that\u2019s just fine. When it\u2019s ready, puree with a handheld blender, add a bit more sea salt if needed and serve. Garnish with plenty of sour cream, and a sprinkling of chopped parsley or paprika.<\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Variation:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Serve with chopped chorizo or other spicy sausage in it<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\"><strong>SF Variation:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">To make a starch free version, just leave out the potato<\/li>\n<li style=\"text-align: left;\">The texture won\u2019t be quite as smooth, and it will smell a bit \u201ccabbagey\u201d \u2013 but add plenty of sour cream and it will still taste good<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I once had some real Russian borscht, which to my surprise was made just with cabbage and no beetroot. It was delicious. I\u2019ve never been able to find that recipe, but have found many other borscht recipes. They are all a bit different, but with certain commonalities. Here\u2019s how I make it, but if you vary the relative quantities depending on what you have in the cupboard it won\u2019t matter. This makes a huge potful, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,9,7,10,5,24,18,4,23,12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/707"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=707"}],"version-history":[{"count":2,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/707\/revisions"}],"predecessor-version":[{"id":1433,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/707\/revisions\/1433"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=707"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}