SAUERKRAUT AND RED BEET BORSCHT
Yum, yum. I can't get enough of this soup this winter. A very tasty way to use fresh beets. This is a deviation from a recipe I read that also tosses in beef cubes in the end. We aren't huge red meat fans here so I took out the meat and made a few adjustments. The sauerkraut really gives the borscht an extraordinary flavor.
Provided by Chrystabel
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash, peel, and chop beets into bite sized pieces.
- In a large heavy skillet melt 2 tablespoons butter and add beets, sugar, tomato paste. Brown for a minute and add lemon juice. Saute a few minutes more and cover and let the beets simmer in juices until cooked through.
- Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy.
- Add sauerkraut and chicken stock and cook until the sauerkraut is tender. Add red beet mixture and stir until blended. If beets are still not done all the way bring soup to a low boil until cooked.
- Remove soup from stove and can add sour cream to make it a lighter rose color or wait and garnish with a dollop of sour cream after ladeling soup into bowls. Sprinkle parsley over the top and serve with slices of dark chewy bread.
Nutrition Facts : Calories 225.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 35, Sodium 714.2, Carbohydrate 22.3, Fiber 2.7, Sugar 14.9, Protein 5.7
SAUERKRAUT, BEET AND CUCUMBER ROLL-UP WITH WALNUTS
Provided by Kay Rentschler
Categories lunch, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a medium skillet over medium heat, sauté walnuts in olive oil, stirring frequently, until fragrant, about 4 minutes. Add garlic, paprika, salt and pepper, and sauté 15 seconds more. Remove from heat and set aside.
- Combine vinegar, sugar, salt, pepper and garlic clove in a large mixing bowl, and stir. Stripe cucumber with a vegetable peeler, cut it in two lengthwise, and remove seeds. Slice thinly and toss slices into bowl with vinegar. Grate beet and carrot coarsely and combine with cucumber slices. Add onion and sauerkraut, and stir well. Cover and chill until ready to assemble sandwiches. (Sandwich is best if filling is made and eaten within an hour.)
- To assemble, heat a griddle or large skillet. Remove crushed garlic from chilled dressed vegetables. Place a tortilla on griddle, flipping it once or twice. Remove from griddle and spoon 1/4 of filling across center. Sprinkle with walnuts and lay 4 arugula leaves across filling. Roll tortilla up tightly around filling. Make remaining 3 sandwiches the same way. Cut sandwiches in two and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 6 grams, TransFat 0 grams
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