Wednesday, November 7, 2012

on the home front: goulash





i am so happy to be finally able to post a "on the home front" post.  its been a crazy month with travel and work so it feels extra sweet to be able to take time to make homemade soup and bread.

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!

vegetarian goulash
ingredients:

      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

directions:
  • 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!

1 comment:

Anonymous said...

Looks delicious.

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