NADIA'S KITCHEN
 
A Cookbook Memoir 
& Guide to Earth-Friendly Living
by Stephanie Hopkins  

Nadia's Original Recipes with Vegan Alternatives
and a Guide to Sustainable Living  
        

            

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From Nadia's Kitchen....

VEGAN BORSCHT             Serves 6-8       Total cooking time: 2 hours

This is my meatless adaptation of Nadia’s original recipe. In the 1970’s I adopted vegetarianism after reading “Diet for a Small Planet” by Frances Moore Lappe. I revised many of Nadia’s recipes and used shitake mushrooms in the borscht as a replacement for the beef. Friends and family have often mistaken the shitakes for meat and were surprised to know it was a vegetarian recipe. There is little difference in the taste and quality of the soup without the beef.

12 cups water                                          
8-10 medium sized beets, peeled
1 lb. dried shitake mushrooms              
2 cups cut canned tomatoes (drained)
4 vegetable bullion cubes                      
2-3 bay leaves
4 large carrots, sliced                             
2-3 Tbsp. red wine or balsamic vinegar
3 celery stalks and leaves, sliced            
6-8 Tbsp. Earth Balance or olive oil
2 onions, sliced                                
1 Tbsp. flour
2 garlic cloves, crushed                            
5 peppercorns or 1 tsp. ground pepper
˝ head cabbage, thinly sliced            
Salt according to taste

1. Slice the shitake mushrooms into bite-sized portions or keep them whole if you prefer. In a large cooking pot, add the shitake mushrooms, cabbage, bay leaves, vegetable bullion cubes and peppercorns into the water and bring to a boil. Cover and simmer on low for about 1 hour.

2. Meanwhile prepare all other ingredients: slice the remaining vegetables and crush garlic cloves. Sauté sliced carrots, celery, onions and garlic in 2 Tbsp. butter or oil for 4-5 minutes then add to the soup. Continue simmering the soup.

3. Chop beets into small chunks or narrow strips and sauté in the remaining butter, with the vinegar and a small amount of water if needed. Cover, stir and cook lightly for about 12-15 minutes until the beets are tender. Then add the flour to the beets being sure to mix in well. Next add the beets and remaining beet mixture to the soup.  

4. Next add the cut tomatoes to the soup. Lower heat and simmer again for another 30-40 minutes until ready. Taste and salt accordingly. Serve with dollop of sour cream in large soup bowls. 

About Nadia's Granddaughter Stephanie

As a socially conscious native of the San Francisco bay area I have an unwavering desire to serve the public good, and in some way help alleviate the suffering of others. I have worked in both the private and non-profit sectors as a director of supportive services and housing for the homeless, low-income families, seniors, at risk youth, those with mental and physical disabilities, survivors of domestic violence and the underserved. My goal is to build Nadia's Kitchen into a non-profit, residential, cooperative community with an organic garden, restaurant and farm stand operated by the people willing to participate in building a new model of community; a loving, vibrant, sacred, and sustainable place to call home. Proceeds from the sale of my e-book is the seed money that will be used to start bringing this vision forward in Sonoma County.

To learn more about projects with a similar mission visit: The Santa Cruz Homeless Garden Project, Catalyst Kitchens, and Homeward Bound of Marin. 

 

May you always have strength of body, mind and spirit 
and always remember to reach out to those who do not ....S. Hopkins  

 

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