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RETURN TO RECIPES BORSCHT WITH FENNEL 1 1/2 pounds beets, peeled and cut into coarse chunks 2 large carrots, peeled and cut into coarse chunks 1 medium red onion, coarsely chopped 1 bulb fennel, coarsely chopped (reserve fronds for garnish) 1 1/2 quarts chicken stock (preferably homemade), plus up to 1 cup additional for thinning soup, if needed 2 teaspoons caraway seeds 2 teaspoons fennel seeds 1 teaspoon ground allspice salt and freshly ground pepper 2-4 tablespoons red wine vinegar
Serving idea: Serve chilled in cordial glasses. Garnish with reserved fennel fronds. Cook's Note: for dairy or vegetarian meals, substitute water for chicken stock, and garnish with cr¸me fraiche. Yield: 2 quarts |
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