Recipes using beets

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Russian Cabbage Borscht (adapted from Mollie Katzen's The New Moosewood Cookbook) 1 1/2 cups thinly sliced potatoes 1 cup thinly sliced beets 4 cups vegetable stock or water 2 tablespoons butter 1 1/2 cups chopped onions 1 teaspoon caraway seed 1-2 teaspoons salt 1 celery stalk, chopped 1 large carrot, sliced 3-4 cups coarsely shredded cabbage black pepper to taste 1 teaspoon fresh dill weed (or dry if fresh isn't available) 1 tablespoon cider vinegar 1-2 tablespoon brown sugar or honey 1 8 oz. can tomato sauce sour cream, for topping Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. Transfer to a soup pot. Add potatoes and beets to the other ingredients. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream and extra dill weed. Note: This soup is even better the second day after making it. Russian Salad (adapted from Reader's Digest Super Salads) 1# beets 1# potatoes, cut into chunks 1 cup frozen peas 6 tablespoons chopped kosher pickles 1 small red onion, finely chopped 6 tablespoons mayonnaise 6 tablespoons sour cream 1 1/2 tablespoons white wine vinegar 2 teaspoons Dijon mustard Boil beets until tender. This can take quite a long time depending on their size. Drain, cool and peel. Cut into chunks. Boil potatoes for 8-10 minutes or until tender. Add peas for the last minute or two. Drain. Combine beets, potatoes and peas in a bowl. Add pickles and onions. Whisk mayonnaise, sour cream, vinegar and mustard together and dress salad.

A good addition to this recipe is 3 hard cook eggs and some black or green olives.

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