“Seeing Red” Borscht & Whole Wheat Beer Bread

1 Comment

"Seeing Red" Borscht & Whole Wheat Beer Bread ~ From Vegetate, Vegan Cooking & Food Blog

“Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What’s important is the result, the taste of the borscht.” — Yevgeny Yevtushenko, Russian poet

This slow-cooked “Seeing Red” Borscht from Fresh from the Vegetarian Slow Cooker, page 53, is so tender and flavorful that it really justifies the Russian proverb, “Better fed than taught.” This earthy soup was a steaming cauldron of chopped beets, carrots, potatoes, onions, bell peppers, and spices.

We topped it off with some Sour Dressing from Vegan Deli, page 123 and fresh dill.

The crusty, warm, buttery beer bread on the side was from Cookin’ Crunk, page 140. I can’t tell you how simple this bread was to make. The beer and baking powder give it it’s lift, so there’s no need to add yeast and let the dough rise. You just mix the few, simple ingredients in a bowl, pop the dough into your bread pans, and bake. About an hour later you’ve got the freshest, tastiest bread ever! We used a nice hoppy, organic German beer for ours, but you could use whichever brew you prefer.

Borscht Facts: Borscht is a soup made mostly from beets. It began as a specialty of Eastern European cuisine, primarily of the poorer people (beets were inexpensive). The soup dates at least to Medieval times.

One thought on ““Seeing Red” Borscht & Whole Wheat Beer Bread

Leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s