May the Borscht Be With You
Straight from Siberia, this Russian dish is tastier than you could ever imagine. We know you've never eaten borscht, but have some courage! Go "where no man has gone before!"
You will need:
- 2 tbsp olive oil
- 6 large beets, washed and trimmed
- 3 large cloves garlic, peeled
- 1 small onion, sliced thinly
- 2 leeks, bottoms only, finely chopped
- 1 granny smith apple, peeled, cored and diced
- 1 small turnip, diced
- 2 cups chicken stock or water
- juice of 1/2 lemon
- 3 tbsp rice wine vinegar
- salt and pepper to taste
- zest of 1 orange
- 1 cup sour cream
- juice and zest of 1 orange
- 2 tbsp chopped fresh dill
- 2 tbsp toasted walnuts
- plenty of chutzpah
- 2 cinnamon rolls and some bobby pins
1. Place the beets and garlic cloves in a pot; cover with cold water and bring to a boil. Reduce the heat and simmer, uncovered for 30-45 minutes, until the beets are tender.
2. While the beets cook, heat the olive oil in a large, heavy saucepan over medium-low heat. Add the sliced onion, leeks, green apple and turnip. Cook slowly until tender, about 15 minutes.
3. Rinse the beets under running water until cool to the touch, the peel should slide off easily. Cut into quarters.
4. Place the beets, garlic cloves, onion mixture and the chicken stock in the work bowl of a food processor and process until smooth.
5. Season with the lemon juice, rice wine vinegar, salt and pepper. Cover and chill the soup.
6. Combine the sour cream and orange zest and set aside.
7. Ladle the soup into chilled bowls, completing each serving with a dollop of orange cream and a sprinkling of walnuts and dill.
8. So why aren't you eating?...Eat!