Archive for the ‘Jewish’ Category
Slow Cooker Borscht
Recipe: Slow Cooker Borscht
Ingredients
- 2 cups cabbage
- 2 carrots
- 3 beets (2 red, 1 yellow)
- 1 yellow onion
- 3 cloves garlic
- ½ lb. beef stew meat
- 1 bay leaf
- 4 small potatoes
- Tomatoes – 10 ounces, diced
- 3 oz. tomato paste
- 1 cup beef broth or more
- ½ cup red wine vinegar
- ¼ tsp. caraway seeds
- ½ cup fresh parsley
- 1 tsp dry dill
- Kosher salt
- Freshly ground pepper
- Fresh dill
- Crème fraiche
Instructions
- Place beef, beats, tomatoes, potatoes, carrots, onion, and garlic in slow cooker.
- Whisk together beef broth, tomato paste, vinegar, dry dill, parsley, bay leaf, caraway, salt and pepper.
- Pour mixture over beef and vegetables, adding more broth to cover as needed. Cook on low for 8.5 hours.
- Set heat to high and add stir in shredded cabbage. Cover and cook for 30 minutes or until cabbage is tender. Serve with crème fraiche and fresh dill.
© HausJaJa
Recipe: Slow Cooker Borscht
Ingredients
- 2 cups cabbage
- 2 carrots
- 3 beets (2 red, 1 yellow)
- 1 yellow onion
- 3 cloves garlic
- ½ lb. beef stew meat
- 1 bay leaf
- 4 small potatoes
- Tomatoes – 10 ounces, diced
- 3 oz. tomato paste
- 1 cup beef broth or more
- ½ cup red wine vinegar
- ¼ tsp. caraway seeds
- ½ cup fresh parsley
- 1 tsp dry dill
- Kosher salt
- Freshly ground pepper
- Fresh dill
- Crème fraiche
Instructions
- Place beef, beats, tomatoes, potatoes, carrots, onion, and garlic in slow cooker.
- Whisk together beef broth, tomato paste, vinegar, dry dill, parsley, bay leaf, caraway, salt and pepper.
- Pour mixture over beef and vegetables, adding more broth to cover as needed. Cook on low for 8.5 hours.
- Set heat to high and add stir in shredded cabbage. Cover and cook for 30 minutes or until cabbage is tender. Serve with crème fraiche and fresh dill.
© HausJaJa
Posted in 
Lox Latkes
Recipe: Lox Latkes
Ingredients
- 8 medium yellow potatoes
- 2 eggs
- 1 tbsp. apple cider vinegar
- 2 tsp. pepper, coarsely ground
- 1 tsp. salt
- 1 large yellow onion
- 1/2 tsp. Maggi seasoning (or replace with 1/2 cube chicken bouillon)
- Vegetable oil
- 1 cup sour cream
- 1/4 cup fresh dill
- 1 lemon
- Smoked salmon
- Capers
Instructions
- Peel and grate potatoes (large grate). Place potato shards in a towel and squeeze to remove starch juice.
- Mince onions.
- Mix potatoes with onion, salt, pepper, vinegar, eggs, and Maggi.
- Heat vegetable oil in a frying pan (1/4 inch thick). Fry hand-formed pancakes (squeezed to removed excess juice) until golden brown on each side. Smaller pancakes are perfect for hors d’oeuvres!
- Mix sour cream with dill.
- Peel lemon and cut into small wedges.
- After pancakes have cooled on a paper towel, place a slice of salmon on each piece along with a dollop of dill-cream, capers, and a lemon wedge. Add coarsely ground pepper.
Cooking time (duration): 1 hour
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: German
© HausJaJa
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