Ingredient: fresh beets (they can be cooked),
-
Polish Jewish Beet Soup
Servings Ingredients- 4-5 fresh beets (they can be cooked),
- 1-2 lemons, juiced
- 1-2 potatoes, quartered
- 1 onion, choppped
- 1 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons fresh dill, chopped
Servings Ingredients- 4-5 fresh beets (they can be cooked),
- 1-2 lemons, juiced
- 1-2 potatoes, quartered
- 1 onion, choppped
- 1 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons fresh dill, chopped
Instructions- Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
- Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
- Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
- Sprinkle chopped dill over soup when read to serve.
-
Kale and Carrot Salad
Servings IngredientsDressing:- 1 cup olive oil
- 2-4 tablespoons apple cider vinegar
- 1 clove minced garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon sesame seed oil
- 1-2 tablespoons sesame seeds
Servings IngredientsDressing:- 1 cup olive oil
- 2-4 tablespoons apple cider vinegar
- 1 clove minced garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon sesame seed oil
- 1-2 tablespoons sesame seeds
Instructions- First, it is helpful to knead the kale after removing the spine, in olive oil for at least a minute.
- Using a food processor, chop the vegetables and put in a large mixing bowl.
- Pour on the dressing and mix well.
- Refrigerate a few hours before serving.
