Good things to eat together around this time of year: hearty somme borscht full of all your garden (or farmers market) bounty and some tasty whole wheat and honey biscuits for dunking. Enjoy!

somme borscht

1 ham bone (optional)

2 onion, diced

3 stalk celery, diced

2 large red potato, diced

1 L chicken stock

1 L water

4 Tbsp dill, fresh chopped or dried

beet or chard leaves, shredded to yield about 4 loosely packed cups

1/4 cup sour cream

 salt and pepper to taste

*if you do use a ham bone be careful to taste the soup before seasoning. 

Sweat the onions in oil in a large heavy bottomed soup pot. Add the celery. Cook the vegetables for several minutes over medium high heat. Add the potatoes and toss everything around in the pot. Add the chicken stock and another litre of water. The vegetables should be submerged by at least an inch of liquid. Add the ham bone, if using (this would also be the time to toss in some cooked diced ham if you feel like making the soup a little meatier). Bring the soup to a boil then turn the heat down to medium low and let it simmer for 30 minutes. Check to see if the potatoes have cooked through. When they have cooked add the dill and the greens. Stir them around in the pot. Leave the soup for about 5 minutes to allow the greens to cook through. Remove the soup from the heat and stir in the sour cream. Taste it  then season with salt and pepper (and maybe a hit of tabasco and a few pinches of sugar).

whole wheat and honey biscuits

1 cup all purpose flour

1 cup whole wheat flour

1/2 tsp salt

4 tsp baking powder

1 tablespoon sugar

1/2 cup butter, lard, or shortening

2/3 cup milk

3 tbsp melted honey

First of all I would like to thank Fannie Farmer for the foundation for this recipe. Thank you.

Set your oven to 425*F. Combine the flour, salt, baking powder, and sugar. Rub the fat into the flour mixture with your hands until it resembles coarse meal. Make a well in the center then add the milk. Use a fork (or your hands) to incorporate flour into the milk then gently toss the mixture until the flour is all incorporated into the dough. Pat (not kneading too much!) the dough into one piece. If you must knead it a few times to bring it all together then giv’er but be gentle! Roll the dough out to a 1″ thickness and cut 2.5″ (or whatever!) rounds. Place them spaced at least 1 inch apart of parchment lined pans. Brush the tops with melted honey. Bake until golden brown (apx. 15-20 minutes depending on the size.)

Eat with somme borscht!







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