Ukrainian Red Borscht Soup
1 lb . package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced salt and pepper to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh dill for garnish
Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium heat . Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh dill
Cucumber Yogurt Salad
1-2 cucumbers, peeled, quartered and sliced in chunks
1 clove garlic, minced
salt to taste
1 tablespoons dried mint or dill
1/2 cup plain yogurt
1/2 tablespoon olive oil
Mix the cucumbers together with the garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble herbs over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
The Best Winter Veg Coleslaw
2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
2 tablespoons mustard
Sea salt and freshly ground black pepper
Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.
Raw Beet Salad
1 pound beets
1 large shallot
Salt and freshly ground black pepper
2 Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 teaspoons sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary or tarragon
Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, serve.
New Potatoes in Dill Butter
3 tablespoons unsalted butter, softened
1/2 cup coarsely chopped dill freshly ground black pepper to taste
2 1/2 pounds small new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed
In a large bowl, combine butter, dill, pepper, and salt to taste.
In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
Apple-Beet Salad with Creamy Dill Dressing
3 tablespoons red wine vinegar
3 medium beets, steamed, peeled, and julienned
1/4 cup plain yogurt
1/4 cup mayonnaise
1 small clove garlic, minced
1 tablespoon minced fresh dill
Table salt and ground black pepper
1/2 small lemon
2 tart apples, such as Granny Smith, halved, cored, and cut into 1/8-inch slices
1 1/2 quarts leaf lettuce
1/4 cup toasted pecans, chopped coarse
Drizzle vinegar over beets; refrigerate overnight.
Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
Squeeze lemon juice over apple slices. Place greens on platter or individual plates. Arrange apple slices and julienned beets over the greens; top with toasted pecans. Drizzle salad with dressing and serve. Or serve salad and pass dressing separately.
Coming next week: Cucumbers, fennel, zucchini, car- rots, dill, scallions and some other stuff.
Chilled Beet Soup with Dill Cream
4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh green onions
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree
in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be pre- pared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
Egg Salad with Radishes and Scallions
6 large eggs 1/4 cup mayonnaise
1 medium scallion, sliced thin
1 tablespoon minced fresh dill
1/2 medium stalk celery, chopped fine (about 3 tablespoons)
3 medium radishes, minced (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
Ground black pepper
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Creamy Dill Cucumber Salad
1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and black pepper
3 medium cucumbers (about 1 1/2 pounds)
1/2 medium red onion, very thinly sliced
Halve each cucumber lengthwise, peel and scoop out seed cavity with a spoon. Turn the halves upside-down and slice into 1/4-inch slices. Toss the cucumber and red onion slices with 3 teaspoons salt in a colander and weight them down with a ziploc bag with a quart of water in. Let sit at room temp for at least an hour to drain.
When the cukes have drained, whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers and onion; toss to coat. Serve chilled, adjusting the seasonings if neces- sary.
Sweet and Sour Cukes with Fresh Dill
3 large cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.
Dilly Potato Salad
3 pounds potatoes, washed
2 cucumbers, sliced thin (1/16”)
3 ears of corn, kernels cut off of cobs
1/2 cup pecans, toasted
1/2 bunch of dill, finely chopped
1/2 cup yogurt
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 teaspoon fresh lemon juice
Salt and pepper to taste
Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water, so that the water covers the potatoes by a couple inches. Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes. While still warm cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.
Fennel, Arugula and Smoked Trout Salad
1 1/2 tablespoons sour cream
3 teaspoons olive oil, divided
2 teaspoons prepared horseradish
2 teaspoons finely chopped fresh dill
1 1/4 teaspoons white wine vinegar, divided
2 cups arugula
1 1/2 cups thinly sliced fennel bulb
1/3 cup thinly sliced sweet onion
2/3 cup smoked trout, coarsely flaked
Whisk sour cream, 1 1/2 teaspoons olive oil, horserad- ish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper. Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.
Roasted Beets with Dill-Walnut Vinaigrette
3 large beets
6 tablespoons extra-virgin olive oil
1/2 cup chopped walnuts
1 tablespoons red wine vinegar
2 teaspoons juice from 1 lemon
1 medium shallot, minced
2 tablespoons minced fresh dill
Salt and ground black pepper
Heat the oven to 400°. Trim all but about 1 inch of stem from the beets. Wash the beets well and wrap them in aluminum foil. Place the beets on a shallow roasting pan in the middle of the oven. Roast until a skewer inserted in a beet comes out easily, 45 minutes to an hour.
Remove the beets from the oven and carefully open the foil, keep your hands away from the steam. When cool enough to handle, carefully peel the skin from the beets. Slice 1/4 inch thick and cut each slice in half, place in a medium bowl. Add 1 tablespoon of the oil and toss.
While the beets are cooling toast the walnuts in a skillet on the stovetop over medium heat, stirring frequently, until fragrant, about 3 minutes. You could also toss them in the 400° oven in a cast iron skillet and give the pan a shake every couple of minutes. Careful not to let them burn.
Whisk the vinegar, lemon juice, shallot, dill and remainder of the oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, sliced beets, and walnuts together in a medium bowl. Serve immediately.
4 beets, about 1 pound
1 T. butter
Salt and pepper
Vinegar to taste
2 T. chopped dill or thyme
Grate the beets into coarse shreds. Melt the butter in a skil- let, add the beets, and toss them with 1/2 t. salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid and raise the heat to boil off any excess water. Taste for salt, season with a little vinegar and toss with the herb.
If you have young daughters who are into pink stir in a tablespoon of yogurt or sour cream which are always tasty with beets.
1 cup cider vinegar
1/2 cup water
1/2 cup sugar
1/8 teaspoon pickling spice
1/4 teaspoon mustard seeds
1/4 onion, halved
1 small bay leaf (not California)
3/4 teaspoon whole black peppercorns
1/4 bunch fresh dill
3 beets (1 lb without tops–your bags contain 2_ lbs.)
Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes. Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch slices. Stir together beets and marinade, then marinate, covered and chilled, 1 day.
It’s not too soon to start thinking about dishes for Thanksgiving. Adding celeriac or parsnips to the mashed potatoes is a great way to add some flavor
Green Bean Salad with Lemon, Feta & Dill
1 lb. green beans
3 T. Olive oil
2 T. fresh lemon juice
Freshly ground black pepper to taste
2 T. minced fresh dill or 1 t. dried
1/4 cup slivered red onion
1/4 cup crumbled feta cheese
Salt, if needed
Steam the green beans until crisp-tender. Rinse under cold water then drain very well and pat dry. Combine the olive oil, lemon juice and pepper in a bowl and stir in the green beans. Sprinkle with the dill and onions and toss again. Let sit for 30 min or cover and chill for up to 4 hours. Just before serving, sprinkle on the feta cheese and toss again. Taste for salt.
Here’s a quick and easy cole slaw, best made the day before serving as it’s flavor improves overnight. Add more vinegar for more zing. A little dill gives a fresh flavor that most cole slaws lack.
1 Granny Smith apple
1 medium green or savoy cabbage, halved lengthwise and sliced very thin (about 8 cups)
2 carrots, shredded fine
1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
1/2 teaspoon salt
1 teaspoon freshly chopped dill
In a large bowl, whisk together dressing ingredients.
Shred apple coarse and add to dressing with cabbage and carrots. Toss cole slaw well. Serve with a little dill sprinkled over the top.