Cripple Cuisine Does Borscht

After another car accident, my neck is once again constrained by a collar and I only have the energy to make really easy dishes that require almost no labor. Boiling is usually good for that. This borscht requires chopping, which I did by indiscriminately hacking away at the items on the cutting board, or you can shred the stuff (except the potato) in a food processor. I didn't peel any of the vegetables (too time-consuming and vitamin-defeating).

I also didn't have my purse, as it was left in the car following the accident, so I had no money or access to it, as banks were closed for the holiday weekend. I made this entirely out of things I already had, which wasn't much since I wasn't around last week and missed my CSA pickup.

Tip: The longer you saute the onions and tomato paste together, the deeper the flavor of the soup. Thanks to the beets, this soup tastes garden fresh despite its dependence on pantry and staple items that have probably been lying around the kitchen for several weeks.

Borscht

1 tbsp cooking oil
1 onion
1 can tomato paste
1 can diced tomatoes
10 baby carrots, greens removed, chopped (I had these left over from the previous week's CSA)
3 potatoes, cubed
2 medium red beets and 3 small golden beets, cubed (also CSA)
3 cloves of garlic, peeled and crushed
4 cans water
1/2 head of cabbage, chopped (CSA again)
salt and pepper to taste
optional:
2 tbsp sour cream or plain yogurt per serving
fresh dill for garnish

Saute onion in oil until translucent. Add tomato paste and saute about
10 minutes (chop the rest of the vegetables while this happens). Add
tomatoes, carrots, potatoes, beets, and garlic and cook 5-10 minutes.
Add water and bring to a boil. Once boiling, add cabbage, salt, and
pepper. Bring back to a boil, then reduce heat and simmer for 20-30
minutes until vegetables are tender. To serve, ladle into bowls and top each with sour cream and dill.

This recipe makes about 8 servings, so you won't have to cook again in the near future.

What do you do with kohlrabi, anyway?

Well, I roasted one.

Another got cut up into matchstick-sized pieces and went into this fabulous soup:

Not Exactly Asian Soup

For the broth:

1 clove garlic, crushed

1/2 tsp ginger, peeled and grated

1 tsp canola oil

2 cups beef broth

1 cup water

1 tsp. tamari soy sauce

In a saucepan, heat canola oil on high heat and add ginger and garlic. Saute for 30 seconds, then add beef broth, water, and soy sauce. Heat to a simmer.

For the contents of the soup:

1/4 bunch mizuna, cut in 2" lengths

3 stalks bok choy, sliced crosswise into 1/2" pieces

1 small green onion, white and green parts separated, sliced thinly

1 shiitake mushroom, sliced thinly

1/2 small purple kohlrabi, cut into matchstick-sized pieces

1/2 small asian turnip, cut into matchstick-sized pieces (I wouldn't really call it julienned and shape is approximate since I have shaky hands)

Add mizuna, bok choy and white parts of green onion to simmering broth and heat for about 5 minutes. Divide the mushroom, kohlrabi, turnip, and green parts of the green onion between two dry soup bowls. Pour simmering broth with mizuna and onion over vegetables and serve immediately.

Serves 2.

This recipe is gluten free if your soy sauce does not have any gluten. Make sure to check the label.