borsch

well, i did make some buckwheat yesterday, and suppose i should have posted about it.

i sauteed 1 cup of it in canola oil, then poured in 2 c. of nearly boiling water, covered and simmered.  when all that water had evaporated, it still didn't seem done enough so i poured in enough water to fill to the top of the grain and simmered it until that all cooked in.  the baby eats it eagerly.

today i finally made the borscht i'd been meaning to do.

in 1 qt of water i boiled some beef bones and onion ends from when we grilled the other day, and let that do its thing in a covered pot all early afternoon.  when that seemed brothy enough i strained it and added a quart of chicken broth from the fridge.  i chopped

• 3 medium/large beets
• 5 small/medium carrots
• 1 onion
• 1/3 head of cabbage
• 1/2 cup fresh dill

i put the beets and carrots in the broth to cook, and sauteed the onion.  after about 20min, when i could pierce the beets with a fork, i added the onions and cabbage, half the dill, and 2Tbsp tomato puree.   then brought all that back up to a simmer, and cooked until the cabbage was barely soft, and seasoned to taste with

• apple cider vinegar (~2Tbsp)
• salt
• sugar

serve topped with remaining dill and dollops of sour cream