Need a gluten free and vegetarian soup? Borscht could be a super recipe to try. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 124 calories, 4g of protein, and 5g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up onion, canolan oil, crème fraîche, and a few other things to make it today. This recipe is typical of Eastern European cuisine.
Instructions
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Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
Ingredients you will need
Extract
Stock
Equipment you will use
Sieve
Pot
1
Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente.
Ingredients you will need
Cabbage
Carrot
Kale
Cooking Oil
Equipment you will use
Pot
2
Pour the reserved stock into the pot and stir. Season with salt and pepper to taste.
Ingredients you will need
Salt And Pepper
Stock
Equipment you will use
Pot
3
Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.
Ingredients you will need
Creme Fraiche
Lemon Juice
Borscht
Equipment you will use
Bowl
4
Noah and Rae Bernamoff opened Brooklyn's Mile End Delicatessen in 201
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The New York Times dubbed it "a loving tribute to the deli tradition," and Zagat and New York magazine voted it New York's best deli. Originally from Montreal and New York, respectively, Noah and Rae now live in Park Slope.