RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Borscht, Cold Beet #2 - dairy
I am on a quest for a recipe which tastes like the best borscht I have ever eaten. Its distinctive taste comes from julienne strips of something with bite, most likely fresh ginger. The heat of the ginger was a great counterpoint to the sweetness of the beets. Since the sour cream topping for borscht makes it an ideal dish for Shavout, I am hoping someone can be my hero/heroine and supply a recipe for my elusive soup soon. In the meantime, I am sharing a borscht recipe which is appealing, but still isn't my very, very favorite version. Karen Selwyn * * * * * * * Beet Borscht 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 vegetable stock juice of 1/2 lemon 3 tablespoons 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 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. 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. Rinse the beets under running water until cool to the touch, the peel should slide off easily. Cut into quarters. Place the beets, garlic cloves, onion mixture and the stock in the work bowl of a food processor and process until smooth. Season with the lemon juice, rice wine vinegar, salt and pepper. Cover and chill the soup. Combine the sour cream and orange zest and set aside. Ladle the soup into chilled bowls, completing each serving with a dollop of orange cream and a sprinkling of walnuts and dill. Source: TBS Superstation: Dinner and Movie http://TBSsuperstation.com/d_and_m/recipes/index.htm
