Borscht with Goat
In a soup pot, brown goat stew meat (~10 ounces) in some bacon fat. (Did I mention I obsessively save animal fat?) Remove the goat meat with a slotted spoon and set it aside. Soften an onion, two medium beets, and a small celery root in the bacon fat, seasoning them well with salt and pepper. The onion I diced but the beet and celeriac I cut into small batons. Of course wash and/or peel the vegetables first. Add the goat meat back into the pot along with 4-6 cups of water or stock, a pinch of allspice, a tablespoon of vinegar and a tablespoon of dried dill weed. Stir and adjust seasonings as needed. Bring the soup to a simmer and cok for 20 minutes, or until the meat is tender. Add a couple of cups of shredded cabbage and cook just until the cabbage is done to your liking. I like the cabbage still a little crunchy. Taste before serving and add more salt, pepper or vinegar if needed.
Dark Days Challenge Info:
The goat meat came from friends who raised the animal themselves. The bacon fat is from either my homemade bacon or Gallagher Centennial Farm's bacon. The onion, beets, celeriac and cabbage are from various vendors from the Saturday market at The Village at Grand Traverse Commons. The vinegar I used is Eden Foods Ume Plum Vinegar. Eden Foods is a Michigan company although I do not know where they source the ingredients for this product.
This Sunday will be the first Midwest roundup at Not Dabbling In Normal. You can visit our coordinator at Unearthing this Life to see some of the entries so far.
Penny has discovered a box of her brother's old animal figurines
And Alex got a haircut!