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At the airport restaurant there, I had the most delicious stew. I have never been a fan of borscht, but this stew was different. It is a meal in a bowl! The West Kootenays has a heavy concentration of families of Doukhobor ancestry, from So Russian and the Ukraine. Many Doukhobors are vegetarians and have a rich tradition of hearty cooking. This recipe is from one of their recipe books.
I had a craving for it the other night and whipped up a batch. Just in case any of you would like to taste this, too, I included the recipe here:
CASTLEGAR BORSCHT (revised)
1 Tbl butter
1 onion chopped
3 cups diced canned tomatoes
1/3 cup green pepper chopped
1/3 cup fresh dill, finely chopped
4 cups finely grated cabbage (used “classic cole slaw”)
3 cups water
2 tsp salt
2 tsp chicken broth seasoning
4 med potatoes, peeled and halved
2 potatoes diced
1/3 cup carrots, finely diced
1/4 cup beets diced
1 cup tomato or V8 juice
1/3 cup cream ( used fat free)
1/3 cup sour cream(reduced fat)
Melt butter in large kettle. Add onions and cook at low heat for 5 minutes. Add canned tomatoes, peppers, dill and cabbage. Cook at moderate heat for about 25 minutes, stirring occasionally to avoid browning. Meanwhile, bring salted water to a boil in a large pot. Add potatoes, carrots and beets, and return to a boil. Add tomato juice. Simmer until potatoes are cooked. Remove the halved potatoes and mash with cream. Combine both mixtures and season to taste.