our first full day home, i broke out an old recipe i got from a russian roommate i had and added a new black bread recipe i found on 101 cookbooks. she referenced a dill butter so i played around a little and made a great dill butter!
4 red potatoes 8 cups veggie stock
4 small yellow onions 6 oz tomato paste
1/2 green cabbage( i used purple) kosher salt and ground pepper
4 carrots bay leaves
1 red pepper 2 beets
4 celery sticks sour cream and green onions
1/2 stick butter crushed garlic
- cut all veggies into small cubes.
- saute yellow onions and cabbage in butter on medium heat until cooked and light brown.
- add broth, potatoes, beets, carrots and boil for a few minutes.
- add paste, pepper, celery, salt and pepper, and bay leaves.
- simmer until beets and potatoes are soft.
- remove bay leaves and blend soup.
- place sour cream, chopped green onions and crushed garlic on table and allow each person to garnish to taste.
for the dill butter, I softened 1/4 cup salted butter, then blended in a medium bowl with 1 tablespoon chopped fresh dill.
this bread recipe is so easy. and thats coming from a woman who has made bread that baked into crumbles, never solidified, or was so hard it could be used as a weapon. my only thoughts to potentially remember or play with: properly grate carrots- or they will be visible and may be hard, and if you really like rye (like we do) try half rye flour/half bread flour instead of 1/4 rye flour. thanks 101 cookbooks!