SC - beets & cabbage (= polish borsch)

[Balano1@aol.com]

Hi Conchobar 

>garden is producing beets n cabbage like... well, akmost like the 
>zucchini.  i thought... hey, borscht, and looked in betty crocker.
>found quick borscht with canned beets.  is borscht appropriate
>for 12th c ireland? <giggle?
> how do you make it?  
>does it freeze & thaw well?

Here is my borscht recipie - only uses beetrrots and I doubt it would be
appropriate for 12th C Ireland (but may help use up the beet harvest).

3 beetroot, trimmed and peeled (keep the greens - they're a great spinach
alternative)
1 large onion, peeled
1 large potato, scrubbed (not peeled)
2 litres stock (I use chicken)
1 bay leaf
1 Tbsp each oil, flour (I use whole wheat)
1 good tsp each dill, brown sugar, sweet paprika
salt, pepper, lemon juice

Using a fine grater disk, put the beets, onion and potato through your
processor (or do it by hand). Add to the stock with the bay and bring to the
boil, reduce and simmer until the beetroot is soft. In a small pan, make a
roux with the oil and flour (ie stir the oil and flour over mod/low heat
until it changes colour, cool), add a cup or so of soup liquid and mix
thoroughly, then stir back into soup. Add spices, salt, pepper and lemon to
taste (sharp is nice). Good with schwartzbrot (or rye bread), dill pickles,
feta and spring onions.

Other ideas for too many beetroot (also not documentable)...
Scrub, tail and boil one whole, cool and slip off the skin. Process and mix
with yoghurt, tahini, minced garlic and fine diced cucumber to make a pink
dip (great with small meatballs or bread)

Scrub, tail and quarter beetroot, then drizzle with olive oil. Bake with
other vegies (potato,  sweet potato, parsnips, pumpkin, onions, etc) to go
with roast lamb or beef.

They also make a neat risotto - hot pink - use some shredded leaves in at
the last minute for a great colour contrast.

Fine sliced, deep fried and salted they make great purple "beetroot chips".

Oh, you wanted *SCA Period* recipies? I'll have a dig around...
Rowan

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================