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Vegan Beet Borscht With Beluga Lentil ‘Caviar’
Presented by chef Jessica Yarr
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hen Russia attacked Ukraine, chef Jessica Yarr posted a photo on Instagram of her Ukrainian ancestors and asked, “When can we make war obsolete?” Her grandmother Olga lived to be 103 and was brought to the USA in utero. Her great-grandmother Tekla immigrated during the Bulshevik revolution. Her Ukrainian soul-food pop-up restaurant, Chicken Foot, a celebration of her heritage, can be seen at farmers’ markets. Yarr, who lives in the Santa Cruz Mountains, says, “Sourcing the best local farm-fresh Jessica Yarr ingredients will always give the best results. Shopping at the local farmer’s market gives me the inspiration for my dishes. This soup can be made with a variety of vegetables, as long as it does include some beets!” Vegan Beet Borscht with Beluga Lentil “Caviar” Yield 6 Cups For the borscht: 2-3 red beets (shredded) 2 yukon potatoes (small diced) 2 carrots (shredded) 2 stalks celery (half moon) 2 large cloves garlic 1 yellow onion (julienne) 11/2 cups shredded savoy cabbage 4-5 cups homemade vegetable stock 1 tsp sea salt 1 tsp ground coriander 1 tsp Hungarian paprika 1 TBL apple cider vinegar 1 TBL sunflower oil I bunch dill or flat leaf parsley For the lentil: 1 ⁄2 cup black beluga lentils 1 cups filtered water 1 tsp sea salt 1 ⁄2 shallot (fine chop) ••• Prepare Homemade Vegetable Stock egetable stock in its basic form can consist of regular everyday vegetable scraps such as leek tops, mushroom stems, carrot peels, onion skins etc. Vegetable stock is a great way to prevent food waste in the kitchen. Just reserve your scraps until you have enough to make some broth. I
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