Whole Sweet Cherry Preserves

A generous person living on the shores of Flathead Lake, allows us to pick cherries each year from her personal orchard.  She has a number of different varieties, but this year she said something that piqued my curiosity.  She said there was one tree that had just plain yellow cherries on it and that no one did anything with those.  That rang a bell in my head and it said, why not?

I checked out the tree and the cherries were just as sweet and delicious as any of the rest, and they were yellow.  I picked about a gallon and a half and thought I would make some whole cherry preserves from them as an experiment.   In the old days, nothing was there without a purpose and nothing went to waste, so I decided to do a little research.

I discovered they were called white cherries, even though they are a beautiful golden color.  They are the major type of cherry used for making maraschino cherries.  The FDA's definition of a maraschino cherry denotes this artificial process: “The term "Maraschino Cherries" is regarded as the common or usual name of an article consisting of cherries which have been dyed red, impregnated with sugar and packed in a sugar sirup flavored with oil of bitter almonds or a similar flavor.”  Not really very appetizing.  No wonder I have never liked maraschino cherries.  

I also discovered that these trees were often planted as a good cross pollinator for the other trees in the orchard.  That makes a lot more sense because there was only one white cherry tree in Nancy’s orchard.

In case you are fortunate enough to have one of these trees in your orchard or run across some of these white cherries at the co-op or farmer’s market, here is a recipe that I’ve formulated to make a big batch of whole white cherry preserves.  You can also use this recipe to make preserves for any type of sweet cherry and you can easily cut the batch in half.

Whole Cherry Preserves

 1.    Wash and drain, and then pit about a gallon and a half of cherries and toss them in about 1/4 cup of lemon juice. This helps keep them from turning brown while you process them.
2.    Heat them slowly and simmer for about 15-20 minutes to release the juice.
3.    Let cool and remove the cherries from the juice.
4.    Bring the juice to a boil and add 10 cups of sugar (or half of this if you are doing a half batch).
5.    After the syrup has boiled for a few minutes, add the cherries back to the juice and bring back to a boil and cook gently for 10-15 minutes.
6.    Turn off the heat and let stand in a cool place overnight (12-18 hours). This allow the air in the cherries to be expelled and helps the fruit to be suspended in the preserves rather than float on top.
7.    Get 12-15 half pint jars ready with lids and the equipment you will be using.
8.    Divide the cherries and juice in approximately half - I did two 7-8 cup batches.
9.    Sweet cherries do not have enough pectin to gel, even in the long boil process so it is necessary to add pectin.  I used one box of Sure-Jell for each of my batches.  I put my cherries and juice into a stock pot and added the pectin, stirring it into the cold juice.
10.    Then I brought it all to a boil that could not be stirred down and boiled it for exactly 1 minute.
11.    Skim and ladle the preserves into hot jars leaving 1/4 inch head space.  Wipe rims, attach lids and place in your boiling water bath.  At our altitude I process in the water bath for 25 minutes.  Check your book or the internet for  the processing time for your altitude.
12.    Remove from the water bath and invert on a towel (lid down) until cool.
13.    Once cool, turn the jars over and the cherries will settle beautifully and evenly from the top to the bottom of the jars.

Enjoy some now and certainly this winter the sunny color will bring a little sunshine to your toast!

Eggs - Another Spring Bounty

                  
Another sign of spring - EGGS!  If you have your own backyard flock, you will now be appreciating more and more eggs as the hens return to production from their winter rest.  

I thought I’d share with you a recipe that I developed over 20 years ago while living on Steamboat Island Road in Olympia, Washington.  Back then, I had 24 chickens and way too many eggs.  I would make this big batch of custard and have it for breakfast in the mornings.  You can cut the recipe in half if you aren’t ready for the big batch.

Farm Fresh Egg Custard

6 cups of milk (you can use any kind, whole to non-fat dry milk with water)
3/4 cup sugar    
1 3/4 cups of whole fresh eggs (10-12 eggs)
2 teaspoons vanilla
½ teaspoon salt

Microwave the milk until hot (on high 5-8 minutes) or bring it to just below a boil on the stove.  This is called scalding.   Scalding is an old term for heating milk to 180 degrees prior to using it.  I don't understand all that happens in this process, but it does have an effect on the milk proteins and it reduces whey separation in custards and yogurt making.

Crack the eggs into a 4 cup measuring cup until you have about 1 3/4 cups.  Add the vanilla, sugar, and the salt, and mix together.  Mix thoroughly, but avoid incorporating air into the eggs. 

Mixed, strained and ready to pour into my custard cups.

Temper the egg with about a cup of the hot milk stirred quickly into the eggs and then pour the egg mixture into the hot milk and stir well to dissolve the sugar and salt and get the mixture consistent.

Then using a small screen strainer, I pour the mixture back into the measuring cup through the strainer.  The measuring cup makes it easier to pour into the custard cups.

After placing the pan in the oven add an inch of water to the pan.

Pour into custard cups (about 8 -12 cups depending on the size) and stand the cups in a pan with an inch of water. If you like, you can put a little sprinkle of nutmeg on the top of each cup.

Bake at 350 degrees for about one hour or until a knife inserted into the center comes out clean.  The custard will dome up and be jiggly when it's done.



Once cooled, cover and refrigerate your custard.  Serve it plain or if you desire, you can top it with a tablespoon of maple syrup, fresh strawberries or raspberries that have been tossed with a little sugar to bring out the juices, or a dollop of whipped cream.

Slow Cooker Roast

Italian Pot Roast - Ready to cook!

I was planning something completely different for this post when a friend emailed and said, “We’ve used all the steaks and ground from our side of beef and now I’m left trying to figure out a good way to use up the roasts. I know you must have a tasty recipe or two.”

Well, yes I do.  Initially I thought I’d tuck the idea away for a while because I had already been working in a different direction.  But then ... oh what the heck, here it is.  Like I’ve said before, I’m not a recipe cook and so I never have anything written down.  That means I have to make it myself and try to figure out measurements, proportions, and times before I can give someone my recipe for anything.

Roasting is a slower cooking method for cuts of meat that are less tender.  The slower, longer cooking allows time for the connective tissue to break down and naturally tenderize the meat.

I was having company last Sunday and so I thought it was a great opportunity to document this recipe.  So I could enjoy my company and not be greasing up the kitchen while they were here, I decided - Let’s to a roast in the crock pot!  I did all the prep Saturday night and it took me about 45 minutes before I put it in the frig waiting for the next morning when I put the crock in the pot and cooked it for about 5 hours.

The minute my company walked in the door, the lid of the crock pot was being lifted with comments like "that smells delicious" and "what are you cooking".  The roast was ready in 5 hours with the first 3+ on high and then I turned it down to low.

Now, to make a long story short... I've had this post on my desk for over a week pondering how to explain the fact that this roast disappeared so fast that I had no time to photograph the final product or a plated version. This has bothered me, but short of remaking it just for the shoot, you'll have to take my word for how delicious it was and how quickly it disappeared.

You can change the flavor (country) based on the herbs and spices and a couple of ingredients.  I'm giving  you an Italian and a French version to choose from.  I made the Italian version, but the French version is equally as easy with a completely different taste.  It's all in the herbs!

Slow Cooker - Pot Roast

2-4 pound organic or natural beef roast - chuck, rump, shoulder
1 tsp salt and ½ tsp pepper OR a savory dry rub

ITALIAN                                                                     FRENCH
4 Tablespoons organic olive oil                                 4 -6 Tablespoons butter or olive oil
2 cups chopped carrot                                               2 cups chopped carrot
2 cups chopped onion                                               2 cups chopped onion
4 cloves of minced garlic                                           4 cloves of minced garlic

1 teaspoon sugar                                                      1 teaspoon sugar
1 Tablespoon dried parsley                                       1 Tablespoon herbes de Provence

1 teaspoon Italian seasoning                                     OR  1/2 tsp fennel seed (optional)
1 28 ounce or 2 14 ounce cans of diced tomatoes   1 tsp each thyme, marjoram, basil 
1 cup of good red wine                                              1 bay leaf

                                                                                   1 cup of good red wine 

                                                                                   2 cups beef stock

I like to use a savory rub on my meat.  It’s my own combination of herbs, spices, and salt.  If you don’t have a dry rub, you can just use salt and pepper.  Rinse the meat and pat it dry.  Rub the meat with the salt and pepper or rub, wrap it up, and put it back into the refrigerator for an hour or so while you prepare the rest of the ingredients.  I do not incorporate a lot of salt up front, but suggest that you taste the final product and add salt to taste before serving.  This is a better overall way to reduce salt and let the flavor of the different herbs shine through.

Veggies and herbs

Put the chopped carrot, onion, garlic, and seasonings in the bottom of the crock pot.  If you want to, you can saute these in a little olive oil before putting them in the crock pot, but it is not necessary.  I don't saute for the Italian version, but the caramelizing would be a good support for the French version.

Heat the oil in a heavy skillet and brown the meat thoroughly on both sides.  Put the roast on top of the vegetables.

Browning the meat adds flavor

Add the tomatoes and top it off with 1 cup of red wine.  In the French version, since you don't have the juice from the tomatoes, add 2 cups of beef stock or water.

That’s it!  If you want to cook it tomorrow, refrigerate the covered crock until you are ready to start it.  Set the temperature at high and let it cook for about 3 hours and then lower the temperature to low and continue to cook another hour or 2 until the roast is fork tender.

If the sauce is too thin, you can put it into a pan on the stove top and bring it to a fast boil to reduce it to a thicker consistency.

You can also cook this in a roaster in the oven - I would have the oven at about 300 degrees and cook it for at least 3 hours or until fork tender, covered tightly.

I served mine over fluffy jasmine rice with a side of green beans, but serve it over your favorite rice - potatoes - polenta and with your favorite salad or veggie.  Enjoy!

Plain Old Onion Soup

I’ve been making my own version of onion soup for years.  I became curious as to why it was called “French” onion soup and not just plain old onion soup.    
I actually didn’t find a satisfying answer, but wikipedia says, “Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top.”  

I suppose gruyère is French and thus makes it French Onion Soup.  If you use Swiss cheese instead, it could be called Swiss Onion Soup, or if you’re lucky enough to have local cheese...  I digress.

Superstar onions - 2011 harvest

Last fall, I harvested these beautiful Superstar onions from my garden.  Superstar is a day neutral onion that apparently does well here in the mountains above Missoula.  This box was full and so I’ve used a huge amount of them.  There are still plenty left and I need to do something with them soon before they begin to get the hint of spring and start sprouting.  So, it’s onion soup! 

 

Here’s my recipe.  You can make it from any country or cheese you desire.  Use up those stored onions now before they start sprouting.  If you’re out, look for some organic locally grown onions.

4-6 medium onions - sliced or chopped and drained
2-3 garlic cloves - minced
6 Tablespoons  unsalted butter
4 Tablespoons flour
1-2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 quarts hearty beef stock or 6 Tablespoons of low sodium Better than Bouillon - beef or veggie  in 2 quarts of warm water
1 cup of good red wine (Cabernet, Merlot, Zinfandel - optional but essential in my mind)
2 cups large cubed baguette or hearty toasted bread
1 cup shredded gruyère, Swiss, or cheese of your choice

Raw onions ready to saute'

 Onions have a lot of water in them and they will not begin to caramelize until the water evaporates and so I like to chop my onions rather than slice them.  (I don’t like long stringy onions when I try to take a spoon of soup.) I then lay them out on a paper towel and lightly sprinkle them with salt to help pull some of the water out.  I leave them to drain 20 or so minutes  and then I blot them with another paper towel before I begin.

While the onions are draining, I get the rest of the ingredients ready.  I’ve tried all kinds of ways for preparing the beef stock, from making my own, to buying prepared stock, to my absolute favorite way, organic - low sodium - Better than Bouillon - beef.  You can also substitute the beef with the vegetable variety for a vegetarian version with no loss of flavor.  I do NOT follow the 1 tsp to 8 ounces of water on the label.  I find that this is not rich enough for my taste - thus the 6 Tablespoons in 64 ounces of water.  Put the broth, the bay leaves and the thyme in the soup pot.

Caramelize the onions in the 6 Tablespoons of unsalted butter over medium to medium-high heat. All stoves are different and so I judge the temperature this way; if after 8-10 minutes you are not seeing any color around the edges of the pan, kick up the heat a little.  Keep a close eye on them.  They start out white.  As the water evaporates they become translucent, and then begin to caramelize. You want them to turn golden, not burnt or get crispy.  This can take about 20-30 minutes of your attention.  The pan will begin to pick up the browning as well. This is all good!

Onions translucent and caramelizing

Once the onions are caramelized, add the fresh minced garlic and the flour to the onions and continue to cook for another minute or two to lightly brown the flour.  Transfer the onions to the soup pot and de-glaze the skillet with the wine. If you prefer not to use the wine, you can use 2-3 Tablespoons of balsamic vinegar in a cup of water to do the same.  Scrape all of the little brown bits from the sides and bottom and then dump this into the soup.

De-glazing the pan with red wine

Bring the soup to a simmer for about 30 minutes.  Taste for salt and pepper and season to taste.  Now it’s serving time....

For some reason, I object to being given a delicious bowl of soup that is difficult to eat, so my version began with the chopped onions rather than the sliced ones, I also chop my bread into large cubes that can be balanced on a spoon.  I prefer this over the huge slice that you have to try to cut into bite sized pieces in a steaming hot bowl of soup. And, I put the cheese in the bowl instead of dripping down the sides of the bowl. After all the work is done, is it too much to ask to have it move comfortably from the bowl to your mouth, without the extra effort?

I don’t always broil, but if you want that “look”, make sure your bowls can handle the heat of the broiler before you put them full of soup and goodness under the broiler.  Broil on Med or High for 5 minutes or until the desired color is obtained and serve.

This recipe will make 4-6 generous bowls of soup.  If you have only 1-2 for dinner, refrigerate the rest and enjoy another meal later in the week.  I frequently eat it without the garnishment of the bread and cheese.  It is that delicious all by itself.  Enjoy!

No Bake Chocolate Valentine Heart Cookies

Ok, I had decided to go healthy with the broccoli thing... but what’s Valentine’s Day without a little chocolate.  As a general rule, I don’t keep chocolate or cookies around the house. Why, because they don’t stay around the house –  they stay around my waist!

About once a year, I get a craving for those fudgie no-bake oatmeal cookies.  I decided to make a batch in the shape of hearts.  My little grandson has food allergies and can’t have most chocolate or most cookies - no eggs, no dairy, no nuts, no wheat, and so I made these so he could have them using shortening instead of butter and rice milk... awesome!


Start to finish, these are so quick -- no longer than 20 minutes.

The ingredients:
2 cups organic sugar
1/2 cup organic cocoa powder
2 tablespoons barley malt powder (optional)
1/2 cup shortening (or butter)
1/2 cup milk (or rice milk)
1/8 teaspoon salt
1 teaspoon vanilla
3 cups rolled oats

Ahead of time, measure out the oats and set aside.   Place a couple of sheets of waxed paper on the counter for the cookies.
Combine the sugar, cocoa, barley malt, salt, shortening, and milk in a heavy sauce pan.  It’s best to use a 2 quart pan so you have room for the sugar to boil and to add the oats.
Bring the mixture to a boil and closely time the boil for 2 minutes.  The timing is critical because if you boil the mixture too little it doesn't set up and too long you won’t get it out of the pan before it sets up.  While it will still taste great, it’s one huge pile of formless stuff.
Take the pan off the burner and add the vanilla and the oats.  Stir together vigorously and then begin dropping by teaspoons onto the waxed paper.  I used two spoons to shape the hearts.

Delicious and delightful, and they have oats in them so they must be good for you, right?
Happy Valentine's Day!

BMW - (broccoli my way)

I heard there’s a beautiful crop of organic broccoli down at the co-op this week.  I love fresh sweet broccoli and steamed is always good.  A lot of people think just plain steamed broccoli is just too ... well, too green.  If this is you, I have a couple of alternatives that will help you win friends and influence people.  Here is a simple stir fry or roast possibility for that sweet, green, cold weather friend.

The ingredients I use for either are the same and I always tend toward the stir fry because it is so fast.

2-3 pounds broccoli
2-3 cloves of garlic, peeled and minced
1/2 red onion chopped
2-3 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons lemon juice (and a little zest if you have a fresh lemon)
1/2 teaspoon of dried basil (a tablespoon of fresh is even better or if you have some basil pesto* in the frig you can use a tablespoon of that)
1/3 cup grated Parmesan cheese

To stir-fry:
Cut the broccoli into small florets.  Peel the stalk and chop that into half inch cubes as well.  You paid for the stalk and it is one of the best and sweetest parts of the broccoli, so don’t throw it away!
Heat the olive oil in a heavy skillet and add the broccoli and onion.  Toss it all around to get it coated with the oil and then add a couple of tablespoons of water and put a tight fitting lid of the skillet for a minute or two.  This steam gives a quick cook to the broccoli and will evaporate quickly.
Now add the minced garlic and the sea salt.  Toss that around for a minute or two and add the lemon juice, zest, and the basil or pesto.
This whole process should not take you longer than 5 minutes.  Be careful to not overcook the broccoli - you want it to be tender, but still bright green and not mushy.   
Have some rice, linguine, or fettuccine already prepared and put a helping of this on top with a sprinkle of Parmesan cheese or serve it as a side dish. 

To roast:
Preheat the oven to 400 degrees.
Cut the broccoli into florets and chop the stalks, same as above and place in a bowl.  Mix the olive oil, garlic, and salt.  Pour over the broccoli and onion and stir to coat evenly.  Put in a single layer on a baking sheet and roast for about 20-25 minutes, until crisp-tender.  You don’t want it to be brown and mushy. Remove from the oven and toss with the lemon juice, zest, pesto* or basil.  Serve either as a side dish or over rice or linguine topped with the Parmesan cheese.

* some of you have my basil pesto recipe already and you know this as a year round ingredient in a lot of my cooking.  The rest will just have to hang in there until basil season, when I will share it with the world and then you too will always have a supply of the world's best basil pesto on hand.

Now, what are you waiting for?  Head on down to the co-op and pick up some of that delicious organic broccoli today.  Your body will thank you for it.

Muffin Magic!

Even if the thermometer says 50 degrees, it's still only January.  Time for soup and bread.  As I started the beans for a pot of delicious chili, I decided to experiment with a muffin recipe that I had been wanting to try. These muffins had their origin in Vermont, in the test kitchens of King Arthur Flour Company. These people have been making and baking since 1790 and they have some extremely talented bakers.  I love all of their products.

I came across this recipe last fall on the King Arthur web site.  http://www.kingarthurflour.com  I’ve made it a number of times and it is fabulous!  But probably not what I would want with chili so my brain has been running through this idea of taking the basis of this recipe and making it savory.  First here is the recipe from King Arthur.  I only made one minor change to this recipe when I made it and that was, I used ground ginger instead of cinnamon... it just sounded better to me. You will not believe how delicious these muffins are and really, you would never know they had tomato juice in them.

Whole-Grain Vegan Cranberry-Nut Muffins   
Muffins without eggs, milk, or butter — what's the secret? Tomato juice, which adds the necessary acidity for leavening; nice, moist texture, and gorgeous burnt-orange color to these cranberry-nut muffins. And don't worry; they don't taste like tomatoes!


    2 1/4 cups King Arthur White Whole Wheat Flour
    1 cup brown sugar
    3/4 teaspoon salt
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon  (I used ground ginger)
    1 cup dried cranberries
    1/2 cup diced walnuts or pecans, optional
    1 teaspoon vanilla extract
    1/2 cup vegetable oil
    1 1/2 cups tomato juice or blended vegetable juice (e.g., V8)

Directions
1) Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
2) Whisk together all the dry ingredients, including the cranberries and nuts.
3) In a separate bowl, whisk together the vanilla, vegetable oil, and tomato juice.
4) Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened.
5) Spoon the batter into the prepared muffin cups, filling each nearly full.
6) Sprinkle the tops with coarse white sparkling sugar, if desired.
7) Bake the muffins for 18 to 20 minutes, until they've domed nicely and they're lightly browned around the edges.
8) Remove the muffins from the oven, and transfer them to a rack to cool.

Yield: 12 muffins.

Now here is the recipe for my Savory Dinner Muffins using the genius, tomato-acid leavening concept.  The corn gives them a rustic appearance, only enhanced by a bowl of chili.  Give them a try.

Savory Dinner Muffins
 2 cups of unbleached or white whole wheat flour (or 1/2 and 1/2 )
1/2 cup of medium ground corn meal
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon dried herbs (I used an herbes de Provence blend)
1 cup frozen corn (or use your imagination - I can’t wait to try chopped olives, sundried tomatoes, green peppers, sharp cheddar or asiago cheese or a combination of these - just make sure you are adding about 1 cup total for 12 muffins) 
1/3 cup vegetable oil or olive oil
1 1/2 cups tomato juice or blended vegetable juice

Follow the same mixing directions and put into the muffin cups.  Fill those cups right up to the top.  This makes 12 beautiful muffins.  I sprinkled the tops with a little coarse salt and some more of the herb blend.  The baking took just a little longer because I had frozen corn in the mix.  They were done in about 21 minutes.  (You know how to test these little quick breads for doneness don't you?  Just tap on the top with your finger - if they seem spongy, they aren't done - if they are firm to the touch good to go.)
At around 10 minutes the smell of the herbs was mouth watering and I could hardly wait to try one.  As soon as they came out of the oven, I sampled one immediately.  These don’t taste overwhelmingly like tomato either, and they are fabulous, just like the sweet cranberry version.

Until next time...

Still Enjoying Last Summer's Harvest

Several things about myself that influence the foods that I cook and love are likely to be familiar to you as well.  One, I prefer to spend my time doing something other than dishes and so if I can cook it all in one pot, that makes me happy.  Two, I love local produce and that means in the winter, it’s root crops like potatoes, beets and carrots, onions, garlic, and produce that I either grew in my garden and stored or purchased at the co-op from local sources.  Third, I’ve been known as the soup lady for some time now and even though I've moved on and sold my business The Art of Good Food,  I still identify with art, good food, and soup because it fits all my criteria.

With my new found freedom this winter, I’ve gone back to some of the recipes and cook books that I’ve used in years past.  This weekend, I dug out a cookbook written by Jeff Smith,  The Frugal Gourmet On our Immigrant Ancestors, copyright 1990.
I’ve actually made this recipe before and a number of other recipes represented in this book, but it’s been many years.  I was thinking about borscht last summer when I peeled, chopped, and froze a few quarts of Detroit Red beets that I grew in the garden. (I’ve never frozen beets before and they came out amazing, with good texture-like fresh cooked.)

I forgot to mention that I don’t cook from recipes.  I almost always use them as a jumping off point to do my own thing with what I have on hand. I am an artist and that translates into cooking as well as all other areas of my life.  Below is the recipe as Jeff published it, and how I put it together with my comments in italics.  You can follow Jeff, me, or use it as a jumping off point to do your own thing.

Russian Borscht
According to Jeff, he got this recipe from Father John, a Russian Orthodox priest and he claims it is the best soup imaginable.  (It is delicious for sure!)

        Jeff's
3 tablespoons olive oil
3 cloves of garlic peeled and minced
1 pound of lamb stew meat chopped
1 medium onion
1 1/4 cup green cabbage cored and chopped
1 ½ pound ripe tomatoes diced
2 pounds red beets peeled and diced
3 ½ quarts beef stock
1/4 cup red wine vinegar
2 bay leaves
juice of ½ lemon
1 teaspoon salt
½ teaspoon fresh ground pepper     
   
                Mine
3-4 tablespoons olive oil (I don’t measure)
3 large cloves garlic peeled and minced
I did not use meat
1 large onion chopped
½ of a 6"green cabbage cored and chopped
1 pint of canned tomatoes or a 14oz can
3-4 cups chopped beets (I had peeled, chopped, and frozen the beets in a quart bag last summer.)
4-5 tablespoons Better Than Bouillon-Beef with enough water to cover veggies
1/4 cup red wine vinegar
1 large bay leaf
2 tablespoons lemon juice
I skipped the salt because of the bouillon
½ teaspoon fresh ground pepper
1 teaspoon dried thyme

Heat a heavy stockpot and add the oil, garlic, and lamb. Brown the lamb and add the onion. (If you are browning lamb or meat, it is best not to add the garlic until just before you finish with the onions.) Saute until the onion is tender and then add the cabbage, tomato, beets, stock, vinegar, bay leaves, lemon juice, salt and pepper (all of the rest of the ingredients).
Bring it all to a boil and simmer covered for 2 hours.  (You could do this in a crock pot for the day too.)  Add additional salt and pepper to taste.  (Mine was fine with the salt from the bouillon.) 

Jeff recommends dishing the soup into bowls and passing the garnish of sour cream and fresh chopped dill.  (While my soup was simmering, I stirred together a teaspoon of dried dill weed with about ½ cup of sour cream and put it back in the refrigerator until serving time. For my taste, the sour cream or you could use Greek yogurt is essential to the soup.)

I also whipped up a loaf of pumpernickel bread to serve with my soup for dinner.  I have 3 more quart bags stuffed with beets in my freezer and so I think overall, this was an excellent use of my summer harvest.