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Title: Borsch w/Fish
Categories: Beans, Vegetables, Seafood, Potatoes
Yield: 5 servings

2/3 c Dried cannellini beans;
- rinsed
3 Bay leaves
1/2 tb Salt; more to taste
1 md Beet; peeled
1 lg Carrot
1 lg Onion
1 md Red bell pepper
4 md Potatoes
1 sm Bunch dill
1/2 sm Head cabbage
3 tb Olive oil
1 1/2 ts Granulated sugar
2 c Tomato juice
16 oz (2 cans) sprats or sardines
- in tomato sauce
Sourdough bread; rubbed
- w/garlic, for serving

Place the beans in a medium bowl and add enough water to
cover by 4 inches. Let soak for at least 3 hours and up
to overnight. Drain and rinse the beans. Fill a large
pot or Dutch oven with 8 cups of water, add the soaked
beans, bay leaves and salt, and bring to a boil over
high. Reduce the heat and let simmer until the beans are
tender, 30 minutes to 1 1/2 hours, depending on soaking
time and age of beans.

While the beans cook, use the large holes of a box
grater to shred the beet, then the carrot. Finely dice
the onion and bell pepper. Cube the potatoes into medium
pieces. Chop the dill. Shred the cabbage using a knife.

Heat 2 tablespoons oil in a large skillet over medium.
Add the shredded beets, sprinkle with the sugar and
cook, stirring frequently, for 5 minutes, then add the
carrot and cook until tender, stirring occasionally,
about 10 minutes. Transfer to a bowl and wipe out the
pan.

Add the remaining 1 tablespoon oil and the onion and
cook, stirring occasionally, until tender and lightly
browned, 5 to 10 minutes. Pour the tomato juice into the
pan, bring to a boil, then reduce the heat and simmer
for 2 minutes.

Once the beans are done cooking, add the potatoes and
the beet-carrot mixture to the pot, bring to a boil over
high, then reduce the heat and simmer until the potatoes
are tender, about 15 minutes. Add the bell pepper and
onion-tomato mixture. Let simmer for 10 minutes, then
add the cabbage to the pot along with the sprats and
dill, and let simmer for another 5 minutes.

Turn off the heat, cover the pot and let sit for 20
minutes to let all the flavors mingle. Remove and
discard the bay leaves and adjust salt level as desired.
Enjoy warm or at room temperature. Serve with a side of
sourdough bread rubbed with garlic.

Recipe from: Olga Koutseridi

Adapted by: Julia Moskin

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Murgi Cutlet (Calcutta Chicken Cutlet)
Categories: Asian, Poultry
Yield: 4 Servings

1/2 c Onion; sliced
2 ts Fresh ginger; chopped fine
2 cl Garlic; sliced
1/2 ts Ground turmeric
1/2 ts Salt
1/4 ts Pepper
2 Chicken breasts; halved,
- skinned, boned
1/4 c Flour
2 lg Eggs; beaten
1 c Dried bread crumbs
1/2 c Oil

These popular Jewish cutlets be eaten warm or cold, at
home or on picnics. Garlic, ginger, turmeric are common
seasonings in the cuisine and using them to marinate the
chicken produces a fine flavor in relatively bland meat.

In a processor, process the onion, ginger, garlic,
turmeric, salt, and pepper into a puree. Marinate the
chicken pieces in the puree for 2 to 3 hours.

Dip the marinated chicken pieces into the flour, then
into the eggs, and then into the bread crumbs.

In a skillet, heat the oil and fry the cutlets over
moderately low heat for about 4 minutes on each side.
The cutlets should cook slowly. Drain briefly on paper
towels.

Serve warm.

Makes 4 servings.

NOTE: Boneless chicken thighs may also be prepared in
this way.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

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