$10
MONEY RAISED
-
Anonymous
$10
Wendy Pepper's Fundraiser:
Less Cancer Recipe Challenge
BENEFITING: LESS CANCER
ORGANIZER: LESS CANCER
THE STORY:
Wendy Pepper's Borscht with Vodka Soup
- 6 med/large Red Beets
- 2 med/large Gold Beet
- 1 med/large Candy Striped Beet
- 2 Leeks
- 1 Radish
- 1 head Savoy Cabbage
- 3 yellow Onions
- 2 med/large Turnips
- 6 large Carrots
- 6 Yukon Gold Potatoes
- 8 Quarts Veg Broth
- 2 Lemons
- 1 fresh Horseradish
- Fresh Bay Leaves
- Thyme
- Fresh Dill
- Red Wine Vinegar
- 2 Cups of Vodka
- 1/4# Sour Cream Dark Pumpernickel Bread (Croutons)
DIRECTIONS
- Set aside 4 beets for juicing. Roast remaining 2 beets (tossed in 1/4 cup olive oil and salt and pepper to taste) in 350 oven for 2 hours
- Chop remaining vegetables and set aside in refrigerator
- Bring vegetable broth to boil
- Cut the rest of the uncooked beets and run through a juicer. Save the pulp for other uses - sauces, soup additions.
- Add cut vegetables and juice to broth, add Red Wine Vinegar and Vodka and cook until vegetables are soft to the touch.
- Ladle soup into bowls. Shave a bit of raw radish over the bowl.
- Whisk sour cream, lemon zest, horseradish, thyme and dill together and spoon on top of each individual serving.
- Cut Pumpernickel bread into small squares and toss in 1/4 cup olive oil. Bake for 15 minutes until crisp. Sprinkle on top of the bowl of soup.
Serving suggestions: Borscht may be served hot or cold - I prefer this vegetarian version cold during the hot Summer months. Consume within two days and freeze any leftovers.
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