Ingredients
3 pounds medium beets, unpeeled (about 12 medium beets)
2 tablespoons vegetable oil
2 large onions, coarsely chopped
1/2 small white cabbage, shredded (about 8 ounces)
4 cloves garlic
12 cups chicken stock
4 whole cloves
2 bay leaves
1 tablespoon Aleppo pepper (1 teaspoon red-pepper flakes can be substituted)
2 tablespoons whole black peppercorns
1 Knorr beef bouillon cube
Sea salt
1/2 cup sour cream
1/2 crème fraîche
2 tablespoons sherry vinegar
1/2 cup chopped fresh dill
2 tablespoons vegetable oil
2 large onions, coarsely chopped
1/2 small white cabbage, shredded (about 8 ounces)
4 cloves garlic
12 cups chicken stock
4 whole cloves
2 bay leaves
1 tablespoon Aleppo pepper (1 teaspoon red-pepper flakes can be substituted)
2 tablespoons whole black peppercorns
1 Knorr beef bouillon cube
Sea salt
1/2 cup sour cream
1/2 crème fraîche
2 tablespoons sherry vinegar
1/2 cup chopped fresh dill
Description
The Chef Prefers To Cook Home-style Food With A Few Seriously Gourmet Twists, Like This Classic Enlivened With A Dash Of Aleppo Pepper.
New York Magazine
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