Tuesday, February 14, 2012

Borscht: Pink for Valentine's Day

Hurrah. To celebrate the Valentine's Day I made a perfectly pink dish.

Here's the back story:

In 2008 I started dating a girl. She denies this. Whatever. We broke up shortly thereafter, but remain wildly in love. She also denies this. But whatever. I went to visit her in her hometown in upstate New York in 2008 and she took me to all the places she used to frequent. I had the Borscht at a small cafe and was crazy about it. This girl's sister was a waitress at this place and I asked her to covertly steal the recipe for me. To my horror she just asked the chef who gave it to her willingly. I reproduce it for you exactly as I received it (except for the pictures which are all Gourmet Apartment):

"Summer Borscht"

5 med fresh beets or 32 oz can diced beets
2cps ck stock
16 oz sour cream
1/2 c plain yoghurt
2 tbsp lemon juice
2 tsp champagne vinegar
1/2 tsp black pepper
2 c med diced cukes, seeds out
1/2 c chopped scallion
2 tbsp chopp fresh dill
1 tsp salt

Beets in large boiling water, cook uncovered 'till tender (30-40 mins)
remove, put in bowl to cool

strain cooking liquid through sieve, set aside to cool

Lg bowl: wisk 1.5 c beet liquid, ck stock, sour cream, yog, lemon, vinegar, salt, pepper

Peel beets/ rub skins off w/ hands

add veggies to soup

cover w/ plastic wrap, chill 4 hrs or overnight

season to taste, serve cold w/ s-cream and fresh dill sprig.


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