• Ethnic Foods Month - 5

    From Dave Drum@1:18/200 to All on Mon Sep 18 08:33:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Borsch w/Fish
    Categories: Beans, Vegetables, Seafood, Potatoes
    Yield: 5 servings

    2/3 c Dried cannellini beans;
    - rinsed
    3 Bay leaves
    1/2 tb Salt; more to taste
    1 md Beet; peeled
    1 lg Carrot
    1 lg Onion
    1 md Red bell pepper
    4 md Potatoes
    1 sm Bunch dill
    1/2 sm Head cabbage
    3 tb Olive oil
    1 1/2 ts Granulated sugar
    2 c Tomato juice
    16 oz (2 cans) sprats or sardines
    - in tomato sauce
    Sourdough bread; rubbed
    - w/garlic, for serving

    Place the beans in a medium bowl and add enough water to
    cover by 4 inches. Let soak for at least 3 hours and up
    to overnight. Drain and rinse the beans. Fill a large
    pot or Dutch oven with 8 cups of water, add the soaked
    beans, bay leaves and salt, and bring to a boil over
    high. Reduce the heat and let simmer until the beans are
    tender, 30 minutes to 1 1/2 hours, depending on soaking
    time and age of beans.

    While the beans cook, use the large holes of a box
    grater to shred the beet, then the carrot. Finely dice
    the onion and bell pepper. Cube the potatoes into medium
    pieces. Chop the dill. Shred the cabbage using a knife.

    Heat 2 tablespoons oil in a large skillet over medium.
    Add the shredded beets, sprinkle with the sugar and
    cook, stirring frequently, for 5 minutes, then add the
    carrot and cook until tender, stirring occasionally,
    about 10 minutes. Transfer to a bowl and wipe out the

    Add the remaining 1 tablespoon oil and the onion and
    cook, stirring occasionally, until tender and lightly
    browned, 5 to 10 minutes. Pour the tomato juice into the
    pan, bring to a boil, then reduce the heat and simmer
    for 2 minutes.

    Once the beans are done cooking, add the potatoes and
    the beet-carrot mixture to the pot, bring to a boil over
    high, then reduce the heat and simmer until the potatoes
    are tender, about 15 minutes. Add the bell pepper and
    onion-tomato mixture. Let simmer for 10 minutes, then
    add the cabbage to the pot along with the sprats and
    dill, and let simmer for another 5 minutes.

    Turn off the heat, cover the pot and let sit for 20
    minutes to let all the flavors mingle. Remove and
    discard the bay leaves and adjust salt level as desired.
    Enjoy warm or at room temperature. Serve with a side of
    sourdough bread rubbed with garlic.

    Recipe from: Olga Koutseridi

    Adapted by: Julia Moskin

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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