Crimson Barley Borscht

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by Rod
(Texas, USA)

If borscht is not already a frequent dish served in your home (or in your community), consider this recipe an opportunity to invite family and friends for a unique dining experience. The deep red colors, intriguing aroma and intense flavors of this dish (as well as the brightly contrasting colors, flavors and textures of strained yogurt and green onion) complement any gathering of people who really welcome and appreciate warm, heartfelt interaction.

Since this recipe makes a large amount of borscht (about 7 quarts), invite a few family members or friends to help with the preparation – it will take 3-4 hours. And the preparation will create another great opportunity for social interaction: kitchen cleanup.

To enrich the dining experience even more, select background music (or maybe a DVD movie), room decorations and simple clothing which nurture the international sense of community that exists even in the isolated and remote regions of the world.

Crimson Barley Borscht

Ingredients:

1 recipe Red Cabbage with Caraway, cooked
1 1/2 cups hulled barley
2 quarts fresh water
4 cups sliced red potatoes *
6 large whole beets
1/4 cup extra virgin olive oil
5 med. cloves garlic, sliced thin
3 cups chopped onions
2 cups chopped celery
2 cups sliced carrots *
1 quart vegetable or beef broth
1 quart fresh water or additional broth
1/2 cup organic balsamic vinegar
1/4 cup dark brown sugar
4 teaspoons caraway seeds
2 teaspoons dried dill weed
2 teaspoons cumin powder
2 teaspoons dried basil
2 teaspoons coarse black pepper
2 1/2 teaspoons salt

Strained plain yogurt or sour cream for topping.
Chopped green onions for garnish.

* Cut potatoes and carrots into bite-size pieces. Cook all vegetables to al dente texture before simmering borscht.

Directions:

1. Check barley grain for discards then rinse. In a large pot, add barley and 2 quarts fresh water. Bring to a soft boil, reduce heat, cover and simmer 1 hour, stirring occasionally. Drain barley water, rinse barley with 1 quart fresh water, saving all drained water for the borscht.

2. While barley is simmering, prepare one recipe of Red Cabbage with Caraway using a very large stew pot (pot will be used for the borscht); simmer cabbage to al dente texture.

3. Scrub and rinse beets. In a large pot, parboil beets; drain, peel and cut into bite-size pieces.

4. In a medium pan, parboil cut potatoes just covered in water; set pan aside when cooked.

5. In a large pan, saute garlic, onions and celery for 5 min. Add carrots, stir, then saute 5 more min., stirring a few times. Set aside until the other ingredients are ready.

6. When all vegetables are ready, add vegetables, potato cooking water, barley water and remaining ingredients to cabbage stew pot. Stir, then bring to a soft boil and simmer 45 min.

7. Serve hot with strained yogurt topping and chopped green onions garnish on the side.

Note: Serve the cooked barley plain as a hot side dish to be added to each serving of borscht or as a flavored side dish (hot or cold) to be consumed separately: Combine barley, 1/3 cup diced chives, 1 tsp dill weed and 1/4 tsp salt. Create a topping for the barley with 2 cups strained yogurt, 1 tsp dill weed, 1 tsp dried mint and 1/4 tsp black pepper. Refrigerate overnight for best flavor.

This Borscht recipe makes about 7 quarts.