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Tuesday, May 1, 2012

Janet Groene's 
Beet and Cabbage Ragout
    This borscht-like soup is traditionally made with rich beef stock but it’s easily made for vegans or vegetarians by using vegetable stock. If you can’t find julienne beets, buy whole beets and shred them coarsely.

16-ounce package finely shredded cabbage (coleslaw mix)
12-ounce can julienne beets, drained
Medium onion, finely chopped
2 quarts beef, chicken or vegetable stock*
Salt if needed, freshly ground pepper to taste
1 teaspoon dried dillweed
Thick sliced peasant bread
Dairy or non-dairy yogurt or grated cheese
    Put cabbage, beets, onion and liquid in a large saucepan. Bring to a boil, cover, reduce heat and simmer until cabbage is very tender. Stir in salt, pepper and dillweed.
    Toast bread if you wish. Put a slice of bread in each shallow soup bowl and cover with ragout. Garnish with yogurt or grated cheese. Makes 8 portions. Leftover ragout can be refrigerated or frozen.
*Or two quarts water plus eight vegetable, beef or chicken bouillon cubes
    Cook’s note: this can be made in a slow cooker in six hours on Low or three hours on High.
See more of Janet Groene’s RV-ready recipes at

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