Ukrainian Vegetarian Borscht & Buns!

Vegetarian Borscht

Ingredients

2 tbsp Olive Oil or Natrel Butter*
2 medium onion, diced*
8 large garlic cloves, rough chopped
2 stalks celery, chopped
1 BC Grown cup carrots, sliced or diced small*
1 BC Grown extra large beet, thinly sliced, or small dice (approx. 2 cups)*
2 BC Grown cups cabbage, shredded or chopped*
1 cup beet stems and greens, chopped or add another cup cabbage
4 cups veggie broth 
2 tbsp Hunt's tomato paste*
1 tsp celery seed
½ tsp allspice
2 tsp salt
½ tsp pepper
¼ tsp cayenne (more to taste)
3 tbsp apple cider vinegar
½ cup fresh dill, chopped

Directions

Add the butter and diced onions and sauté 6 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Add the broth and tomato paste, spices, salt and pepper. Bring to boil then simmer for 40 minutes.

Stir in the apple cider vinegar. Taste and adjust salt and pepper.

To serve, top with a dollop of sour cream* or yogurt (or vegan yogurt) and ample amounts of fresh dill.

Credit: Feasting at Home
*In Flyer Oct 18-24

Ukrainian Garlic Bread – Pampushky

Ingredients

2 ¼ tsp Fleischmann's dried active yeast
1 tsp Roger’s granulated sugar*
225 ml warm water
3 1/3 cups Robin Hood white flour, plus extra for dusting*
1 tbsp fine sea salt
3 tbsp sunflower oil, plus extra for oiling
2 large garlic cloves, crushed
½ bunch fresh parsley, finely chopped
1 egg beaten, to glaze

Directions

First make a ‘sponge’, which is a type of yeasty starter. Dissolve the yeast and sugar in the measurement water (make sure it’s warm 100°F - 110°F – hot water would kill the yeast!). Add 200g (7oz) of the flour and mix roughly. Cover with plastic wrap and leave to prove in the refrigerator overnight.

The next morning, add the rest of the flour and fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.

Divide the dough into 8 pieces and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 9½ inch round cake pan, cover and let them prove again, this time in a warm place, until doubled in size. They will join together.

Meanwhile, preheat the oven to 425°F. To make the basting oil, simply stir the crushed garlic and the oil with a small pinch of sea salt and the parsley, then let it sit to infuse.

When the pampushky look plump and ready, brush them generously with some beaten egg to glaze and bake for 20–25 minutes or until they form a glistening golden crust. Take them out and baste them with the garlic oil. Serve immediately.

Credit: Nigella
*In Flyer Oct 18-24