Sunday, October 06, 2013

Russian Vegetable Soup

Our CSA share has included some celery that's somewhat different from what one usually finds in a grocery store. The stalks are thin, and the greens on top are lush. We're not big fans of celery, but this turns it into something we do indeed like. When we get fresh beets as part of our CSA share, I save the cooking water (after cooling and pouring through a coffee filter) for stock. This dish isn't Borscht, but is an acquaintance if not a relative.

Heat 1 Tablespoon extra virgin olive oil in an iron skillet. Add 2 medium onions and 1 teaspoon caraway seeds, sautéed until the onions are translucent.

In a separate pot, cook 6 medium sliced potatoes and 2 sliced carrots in a quart of beet stock, until the vegetable are fork-tender. Add 1½ cups tomato purée and 1½ cups celery greens, and the onions when ready.

Then add
  • 2 Tablespoons cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 Tablespoons
  • fresh chopped dill (or 1½teaspoons dried dill)
Heat thoroughly, then purée half (or more) of the soup with an immersion blender or food processor. Serve with nonfat yogurt or sour cream with more dill mixed into it.


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