Thursday, April 8, 2010

Soup's On!

Tomorrow morning, Friday April 9th, Joan Foster from Brewed Awakenings coffeehouse will be in cooking one of her specialty soups. Well, that's not true, because ALL of Joan's soups are special. Word is she's making her borscht.

Joan is part of the generous community that comes together this time of year to support Itasca Empty Bowls. Empty Bowls is a benefit for the Second Harvest North Central Food Bank & Community Cafe....where all of the money raised is used in our communities. In Minnesota 1 in 8 children are at risk of hunger. 40% of the Grand Rapids Food Shelf clients are children....KAXE is holding a pre-event this Saturday April 10th from 11am-1pm where you can come enjoy a bowl of homemade soup ($5) and purchase a handmade bowl ($15 with soup). A gift of even $10 can provide as much as 60 lbs of nutritious food for our friends and neighbors. The main event of Empty Bowls is next Thursday April 15th at the Timberlake Lodge in Grand Rapids.

Joan Foster will be in the KAXE kitchen between 8-9am if you'd like to join us for a very special borscht breakfast! Here's a sneak peek!

Garden Borscht

4 cups (560g)thinly sliced onions

6 cups (680g)thinly sliced cabbage

4 cups (680g) sliced & quartered


4 cup (560g) sliced & quartered


4 medium carrots, sliced

4 stalks celery, thinly sliced

¼ cup olive oil

2 Tbsp. caraway seed

2 Tbsp. salt

½ cup Frontier brand vegetarian broth powder : or,

1 Tbsp. chopped fresh garlic

1 Tbsp. basil

1 Tbsp. celery seed

1 tsp. turmeric

2 bay leaves

1 Tbsp. tomato paste

¼ cup chopped fresh parsley

2 tsp. dill weed

1/3 cup cider vinegar

¼ cup honey

2 tsp. pepper

Recipe from the kitchen of

Brewed Awakenings Coffeehouse

To prepare the veggies, wash, peel, and slice with the food processor. Slice the cabbage and onions, with the thin slicer on the food processor. Slice the potatoes, carrots, and beets with the thicker slicer.

Heat oil in the bottom of 11 quart soup kettle. Sauté the onions with the caraway seeds and salt.

When the onions are beginning to become translucent, add the celery, carrots, and cabbage and cook until the cabbage is wilted.

Add the potatoes, beets, water to fill pot and vegetarian broth powder. Simmer until everything is just tender.

Add the dill, honey, vinegar, and pepper.

Serve with a dollop of sour cream or unflavored whole milk yogurt on top.

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