Ukrainian Beet-Cabbage Soup

This is a classic vegetarian version of Borscht, filling and nutritious.

Soak 1 C. cannellini or other white beans overnight.  Drain and cover with water.  Add 2 t. salt and bring to a boil, then simmer until just tender.

 

Steam or boil the roots from 1 bunch of Beets until tender.  Peel them and then dice as small or big as you like.

 

Trim 2 leeks and then dice them.  Dice 2 carrots. Saute carrots and leeks in3 T. olive oil over low heat with 2 t. caraway seeds.  When the leeks begin to brown, mince 3 cloves garlic and saute another minute or two.  Add 8 C. of vegetarian broth and bring to a boil.  Reduce to a simmer.

 

Add the beets and beans and cook for 15 minutes.  The soup will turn bright red.

 

Cut a head of cabbage in half and then thinly slice one half.  You want 4 C. shredded cabbage.  Add to the soup and cook until it is just tender.

 

Season the soup with salt, black pepper and lemon juice or apple cider vinegar.

 

Serve with plain yogurt or sour cream.

CLICK HERE FOR MEMBER NEWS

Spring Update

Like most farmers in California, we’ve missed a lot of deadlines here at Terra Firma this spring. And we’re still missing them.  Because we’re at least a month behind in much of our spring work.  And it’s not like we … Continue reading

The Crop that will save California?

A few years back, the citizens of our state went to the polls and voted to legalize recreational marijuana.  This ended a number of injustices, the worst of which was long prison sentences for users and sellers of a fairly … Continue reading

Strawberry Season Starts Today!

Terra’s Strawberry season started last Thursday when we picked the first few boxes of berries.  Thankfully, the weather dried out enough on Monday afternoon that we were able to harvest again, and those berries are in your boxes today. One … Continue reading