Local Recipes

Russian Cabbage Borscht

From Mollie Katzen’s famous Moosewood Cookbook.


  • 2 tbsp butter
  • 1 ½ cups chopped onion
  • 1 ½ cups thinly-sliced potato
  • 1 cup thinly-sliced beets
  • 1 large, sliced carrot
  • 1 stalk chopped celery
  • 3 cups chopped cabbage
  • 1 scant tsp caraway seeds
  • (optional: 1 tbsp. raisins)
  • 4 cups stock or water
  • 2 tsp salt
  • Black pepper
  • ¼ tsp dill weed
  • 1 tbsp + 1 tsp cider vinegar
  • 1 tbsp + 1 tsp honey
  • 1 cup tomato puree


  1. Place potatoes, beets and water in a saucepan, and cook until everything is tender. Drain and reserve the water.
  2. Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage.
  3. Add water from beets and potatoes and cook, covered until all the vegetables are tender.
  4. Add potatoes, beets, and all remaining ingredients. Cover and simmer slowly for at least 30 minutes.
  5. Season to taste and serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

Freezing Tip: Leave out the potato and add extra beets.

Local Recipes

Noriyama’s Kale Salad

This salad tastes better after it sits for a while and the lemon juice has time to break down the lignins in the kale. Leftovers are very good the next day. The ingredients are few, so quality is the key to success, as is finely chopping the kale.

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