Dinner recipes #BJFC16

Hot Russian Borscht with Sauerkraut
Makes about 4 to 5 Gallons, or 32 large bowl servings. For an 8-10 quart pot (a typical large home stock pot) cut the recipe in half, or thirds or quarters — and freeze some for later meals.

2 large Onion (peeled and diced)
1 large  heads of cabbage (hand shredded or sliced into slivers)
1 bunch celery (sliced thin, can also use celery root)
2 lb. Carrots (peeled and cut into half-moon pieces less than 1/4 inch thick)
6 Potatoes (peeled and diced into 1/2 to 1 inch sized pieces)
3 lb. Beets (boiled or roasted until soft enough to easily insert fork in them, then peeled and shredded)
2 Quarts Sauerkraut drained (optional, it’s a Moldovan variation)

1 cup tomato paste
1 bunch dill (chopped)
1 bunch parsley( chopped)
2 Bay leaves
Juice from half-lemon (optional, if not using Sauerkraut)
Salt and pepper to taste
Vegetable oil

1) On Medium heat, heat enough oil in a large stock pot to cover the bottom. Add onions and saute until soft and lightly browned on edges, lower heat to avoid burning. About 10 minutes. Season minimally with salt.

2) Add Carrot, celery, and cabbage and increase heat, continue cooking until vegetables cook and soften, about 15-20 minutes, stirring regularly. Season minimally with salt.

3) Add potatoes and bay leaves and enough cold water to cover everything by two inches. Increase heat to boil, then reduce heat and cook until potatoes are soft enough to poke a fork through easily.

4) Add sauerkraut, tomato paste, stir and cook a few more minutes. Add beets, parsley, and dill, and bring it to a boil. If too thick for your preference you can add water.

5) Taste and add salt and pepper if desired. Can add lemon juice at the end too, if not using sauerkraut.

Serve hot, with or without sour cream and some heavy crusty black bread!

Other suggestions:
– Add white kidney beans instead of saurkraut. With the beans it’s a Ukranian style.
– Use a beef broth instead of water.

Mujadra with Two Sauces 
Makes about 12 servings

  • 1 cup brown lentils
  • 3 large yellow onions, sliced about ½ inch thick
  • 4 1/2 cups veggie stock (you can substitute or dilute with water as needed)
  • 4 Tablespoon olive oil, divided
  • 1 cup uncooked jasmine rice
  • 1 Tablespoon whole cumin

— In a large, heavy bottomed saute pan, heat 2 Tablespoons olive oil over medium heat.  Add sliced onions and reduce heat to low.  Stir every 10 minutes or so, giving the onions about an hour to turn a light brown.

— In a medium saucepan over medium low heat, toast whole cumin until fragrant, about a minute.  Add 2 Tablespoons oil and rice.  Stir with a wooden spoon and toast until fragrant, about a minute.  Add 1 ½ cups vegetable stock and bring to a boil over medium heat.  Reduce heat to a simmer (tiny bubbles) and cover with a tight fitting lid.  Cook for 15 minutes then remove from heat.  Steam with lid on for 10 minutes.  Fluff with a fork.

— In a separate medium saucepan over medium heat, combine lentils and remaining vegetable stock.  Bring to a simmer and continue to cook for 20 – 30 minutes, until lentils are soft but not mushy.

— In a large bowl, combine caramelized onions, rice and lentils.  Fold with a rubber spatula or wooden spoon, careful not to smash or mush up the rice and lentils.  Add salt and pepper to taste.

Sweet & Sour Cilantro Dressing

  • 1/2 cup fresh cilantro, chopped
  • 1/2 red onion, minced
  • 2 Tablespoons honey
  • ¼ cup cider vinegar (other light colored vinegar will work as well)
  • 1 Tablespoon curry powder
  • 1 Tablespoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Combine all ingredients, except olive oil in a medium bowl.  Slowly whisk in olive oil.  Season with salt and pepper to taste.

Spiced Yogurt Dressing

  • 1/2 cup greek yogurt, 2% or whole is preferred
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1/4 cup fresh mint, chopped
  • zest and juice of 1 lemon
  • salt and pepper to taste

Whisk together all ingredients in a medium bowl.  Allow to sit in fridge 30 minutes or longer to marinate flavors.


Winter Wheatberry Bean Salad
Serves 8 people

4 oz wheat berries, soaked and cooked until tender
1 cup dry white beans, soaked and cooked until tender

1 Tbspn dijon mustard
¼ cup wine vinegar
2 Tbspn maple syrup
1 cup olive oil
Salt and pepper to taste

2 Tbspn chopped parsley
2 Tbspn chopped mint
6 oz crumbled feta
3 Tbspn dried cranberries or pomegranate seeds
3 sweet potatoes, medium diced and roasted


  • Mix dijon, maple syrup, and vinegar together. Slowly add the oil in while whisking. Season with salt and pepper.
  • Mix dressing together in a large bowl with beans and wheat berries.
  • Fold in herbs, feta, cranberries and sweet potatoes

Serve at room temperature