Sunday, July 10, 2011

Bison borscht

Bison borscht is quick and easy to make using an induction cooktop. Your kitchen will remain cool while your borscht will be hot.

Bison borscht with sour cream

Yield: 4 - 6 servings
Ground bison meat formed into a patty

¼ lb. frozen ground bison patty, thawed
I medium yellow cooking onion
1 tablespoon olive oil
1 large beet, washed and peeled
1 small purple cabbage head
6 cups water
4 sprigs fresh dill
2 dried bay leaves
fresh ground sea salt
fresh ground black pepper corns
¼ cup red wine vinegar
commercial soured cream

1. Slice thawed bison patty into small cubes, or break apart into small chunks. Reserve.

2. Slice peeled beet into a small dice to make a quantity of 2 cups. Reserve.

3. Thinly slice purple cabbage into small bite-sized pieces to make a quantity of 2 cups. Reserve.

4. Slice cooking onion into a small dice to make ½ cup. Add olive oil and onion dice to cooking pot on the induction cooktop. Use the 'Fry' mode, and set heat to 'Med/Low.' Saute onion for 2 - 3 minutes. 

5. Add cubed bison patty to the cooking pot. Over 'Medium' heat, saute until meat begins to brown.

6. Switch cook mode to 'Boil'. Set heat at 'Medium'. Add reserved beet dice and sliced purple cabbage. Stir.

Diced beet, sliced purple cabbage, diced onion and cubed bison meat

7. Add 4 - 6 cups of water, enough to cover the contents in the cooking pot. Add dill, bay leaves, sea salt and black pepper. Bring to the boil, then reduce heat to 'Med/Low' or 'Low' to simmer the borscht for approximately 20 minutes.

8. When the beet dice is al dente, the borscht is finished cooking. Turn off the induction cooktop but leave cooking pot on the cooktop. Remove bay leaves and dill. Add red wine vinegar, stir, and allow borscht to sit for 5 minutes to enable flavours to mingle.

9. Ladle bison borscht into bowls. Add a dollop of sour cream to each.