Borscht
1 bunch beets with tops, diced
1 medium potato, diced
1 medium onion, diced
2 medium carrots,
2 toes garlic, minced
1/3-1/2 head cabbage, thinly sliced
Juice of one lemon
Grated rind of 1 lemon
1/2 tsp. dill weed
1 tsp. dill seed
Salt and pepper to taste
Put all vegetables and garlic into a large pot. Add water to barely cover. Bring to a boil, then simmer for 20 minutes or until all vegetables are tender. Add lemon juice, lemon rind, dill weed, dill seed. Stir to blend. Let soup cool and blend in blender or food processor. Reheat and serve with a dollop of sour cream or plain yogurt.
Three Bean Salad
1/4 cup cider vinegar
3 Tbsp. extra virgin olive oil
1 Tbsp. honey
1 clove garlic, minced
1/2 tsp. salt, plus salt for cooking beans
1/8 tsp. pepper
1/2 small red onion, sliced thin
8 ounces yellow wax beans, trimmed and halved on bias
8 ounces Romano beans, trimmed and halved on bias
1- 15 ounce can red kidney beans, rinsed
1/4 cup fresh parsley, minced
Whisk vinegar, oil, honey, garlic, salt and pepper together in large bowl. Add red onion. Set aside. Bring 4 quarts of water to a boil in large pot over high heat. Fill a large bowl halfway with ice and water. Add 1 Tbsp. salt to boiling water and then add beans and cook until crisp-tender, 3-5 minutes. Drain beans, then transfer immediately to ice bath. Let beans cool completely, about 5 minutes, then drain again and pat dry with paper towels. Add wax and Romano beans and parsley to vinaigrette and toss to coat. Check seasonings. Serves 4-6.
