In our Food Theory Applications class this past semester, we had three recipe assignments to complete, where we had to choose recipes from one of the following sources:
- Food package/food company website
- Food marketing board
- Family recipe
For my first assignment, I went with Berry Goodness Muffins from Eat, Drink & Be Vegan, and for the second assignment I chose to make Cheddar Walnut Spelt Bread from Bob’s Red Mill. This meant that for my 3rd assignment I had already used up my cookbook and food company options for recipes. Fortunately, I knew from the beginning of the semester that I wanted to use a specific family recipe. I just had to wait until we had completed the unit on soups and stews before I set out to make my Grandpa’s Doukhobor Borscht.
A quick consult of the blog revealed that I hadn’t made the soup since January 2009! I was definitely overdue for a new batch.
Looking back at the original recipe post, I was reminded just how far my food photography had come, so I decided to re-document the process for you with all new photos.
I can tell you that the soup was another resounding success. It was the first time I had made my Grandpa’s borscht for my dad, and he said it tasted just like he remembered. Even my mom, who was never a big borscht fan, thought it was good. Oh, and I got 100% on my assignment
Grandpa’s Doukhobor Borscht
makes 12 servings
1. Peel and chop the potatoes. Cover with the water in a large soup pot or Dutch oven. Boil until just tender.
2. While the potatoes are boiling, prep the other vegetables – peel & chop the carrots, chop the celery, slice the cabbage into thin strips & cut into smaller pieces, and dice the onions.
3. Once the potatoes are cooked, remove from pot with slotted spoon (do not discard the water). Mash together with 2 tbsp butter and 1/3 of the canned tomatoes.
4. Turn the heat on the pot up to medium-high. Add the carrots, celery, peas, 1/2 the onions, 1/2 the cabbage, 1/2 the potato/tomato mixture, and 1/2 of the remaining tomatoes to the pot. Bring to a boil and allow to simmer.
5. Heat a skillet over medium heat. Melt 2 tbsp of butter then add the remaining onions. Cook for approximately 5 minutes until translucent (do not brown them). Add the remaining potato/tomato mixture and tomatoes. Cook another 5 min then add to the pot.
6. Heat the remaining 2 tbsp of butter in the skillet, and add the remaining half of the cabbage. Cook until soft, but do not brown, approximately 10 min. Add to the pot.
7. Add fresh dill to the soup, season with salt & pepper to taste. Allow to simmer for 5 more minutes. Ladle into bowls. Serve with a dollop of sour cream or drizzle of heavy cream if desired.
What was the last recipe you “rediscovered” that you haven’t made in ages?