Borscht... Buns...Dessert

Winter is here and those turkey bones will be ready to stew into a healthy, hearty soup stock. With that in mind I'm posting these photos together...because what is borscht without a bun followed by something sweet? Apple pie of course would be the 'creme de la creme' but I don't have a picture of the apple pie we had in honour of Colin's birthday the other day. The raspberry cake is a close second though. This is equally good with fresh or quick frozen raspberries or blueberries. The buns, twirly buns as our kids always referred to them, are a derivative of a wonderful large recipe from my sister Herta. Years ago she made them by the dozens and I followed suit when I started whipping around in my own kitchen. Since then I've dropped the milk and eggs from the original recipe and make a mere fifteen or so, using only a very basic formula to suit my breadmaker. Now I simply divide the breadmaker dough into two portions patting each down in a circle. I cut them into wedges and roll them up. Proof in a warm oven until chubby, then bake and eat.

Borscht is my very favourite soup and - everybody has their own version of the best borscht. My soups are never the same from one time to another. My mother said the cabbage was important - fresh, crisp cabbage. The cabbage I had for this batch had been sitting in my basement fridge since September, very ready to be used. But after severe trimming of that massive head, we found the soup to be delicious even so! But I do know from personal experience that a fresh cabbage in summer makes it even better. Sometimes I use the cabbage and carrots from a packaged chopped coleslaw. That speeds up the process when in a hurry. Sometimes I add a yam or turnip - very nice. But basically I use what I have in the fridge like pickled beets instead of fresh beets. Before sealing the hot soup in sterilized jars, I add as much chopped turkey as I've got or want. Refrigerate the jars when cool and use as needed.

Borscht - this recipe

Cook turkey bones in water for several hours.
Chop and saute in small amount of oil: (do this right in heavy soup pot)
2 large onions
2 cloves garlic
1 medium Cabbage

Add boiling water to cover and simmer. Meanwhile chop and add carrots, celery, peppers, green onions, potatoes. Now add the strained turkey stock, or chicken or beef or just plain water adding bouillon as needed. Simmer gently. Add a bunch of parsley and dill. When vegetables are done season with salt, peppercorns in a tea ball, 1-2 bay leaves, a few red pepper flakes, about 1/2 cup of salsa and a large splash of catsup. Bring back to boil and then simmer. (I added a liter of chicken bouillon to thin the vegetables.) This is when we have our first bowl of borscht - it's good but we know that tomorrow's soup will be even better...it just is.

Easy Twirly Buns

In breadmaker mix:
13 oz water
1/8 cup oil plus 1 tablespoon of soft butter-or more
4 cups white flour
2 teaspoons salt
1 tablespoon sugar
2 1/2 teaspoons yeast

Set on dough cycle. Roll dough, let rise then bake at 400o for 14 minutes

Raspberry Cake
Recipe from my Aunt Anna - Tante Anna

1/3 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
3 teaspoons baking powder
1/4 teaspooon salt
1 cup milk
2 cups raspberries

Cream butter and sugar. Add well-beaten egg, vanilla. Add dry ingredients with milk, beating just enough to keep batter smooth. Pour into greased/floured 9"x13" pan*. Sprinkle with raspberries.

Bake at 375o 30-40 minutes. Drizzle with thin vanilla icing while warm.

*I baked the pictured cake in a springform pan for aesthetic purposes. Doing this I had to bake it a lot longer since the center stayed soft much longer.

Decorate with fresh raspberries, fresh mint (from my garden) and serve with ice-cream.