July 18, 2019

Grilling / Outdoor Cooking / Baked Foods / Recipes / Cooking Fish

We grow our own fresh dill in our garden each summer. When we moved into our home two years ago there was fresh garlic and dill in the garden already.

I did not know what those plants where.  I am a new gardener and learned and I love fresh garlic in 97% of the food I make and am learning how to use dill. 

I learned this summer how to freeze dill and I can use it in things like stew and soups.
This is how I froze my dill this summer:


Rinse the dill fronds and flower heads with water to remove any dust and insects. Shake the dill gently to remove most of the water.
I was told to dry the dill by allowing it to hang upside down to maintain the best shape. You can also lay it out on layers of paper towels. Do not let the dill

get to dry, you just want the dill to lose most of the moisture.
Place the washed and dried dill into an airtight container, and seal it tightly.

 

 Borscht Soup

Ingredients

1 pound ground beef

3 carrots, peeled and shredded

3 medium baking potatoes, peeled and cubed

1 tablespoon vegetable oil

1 medium onion,  chopped

1 (6 ounces) can tomato paste

3/4 cup water

1/2 medium head cabbage, cored and shredded

1 (8 ounces) can diced tomatoes, drained

3 cloves garlic

 pepper to taste

1 teaspoon white sugar, or to taste

1/2 cup sour cream, for topping (optional)

1 tablespoon chopped dill or parsley

Add all ingredients to list

Directions

Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease.

Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. 

Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage and the can of drained diced tomatoes.

Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. 

Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with pepper, and sugar.

Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley or dill if you are using either one.

 

Main Course

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Chitika