joneschick
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Thu Jan-27-11 09:29 PM
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my first beet soup....mmmmmm |
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I'm not going to call it borscht because that's apparently like calling it soup soup. I never measure anything but I will try to convey the basics.
8 beets, about tennis ball size, maybe a little smaller 8 onions, butter & olive oil garlic paste Better Than Bouillion chicken lots of black pepper some Bragg's cider vinegar (several glugs?) water cook & peel the beets. saute the onions & garlic in the butter & oil. chop & dump the beets into the onions, add everything else. cook it all together for awhile, until everything is cooked & softened. Apply immersion blender. Serve with dollops of sour cream. Eat a hard cooked egg with salt & pepper in the other hand.
The color is absolutely gorgeous and it tastes wonderful too!
:hi:
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yellerpup
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Thu Jan-27-11 10:01 PM
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1. Love beets, especially in soup. |
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Yours sounds wonderful! :hi:
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Monique1
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Fri Jan-28-11 02:20 PM
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Now I want to make some but no beets:(
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yellerpup
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Fri Jan-28-11 07:40 PM
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6. I had a Polish borscht while visiting with a friend |
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Her housekeeper is Polish (and a miracle worker on many levels) and the borscht she made was a miracle blend of earthy and elegant. Now, go get more beets! :-)
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cbayer
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Fri Jan-28-11 12:26 PM
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2. Sounds great. I love borscht - especially cold with a big dollop of sour cream. |
Monique1
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Fri Jan-28-11 02:22 PM
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polish sausage added to it.
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flamin lib
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Fri Jan-28-11 03:15 PM
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5. If you bake, follow the recipe . . . |
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If you cook, follow your heart.
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Retrograde
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Fri Jan-28-11 11:10 PM
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7. And if you use golden beets |
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your kitchen won't be pink for several days afterwards! I make a vegetarian barszcz (that's the Polish version) every so often, usually with the yellow beets.
Julie Sahni's firat book on Indian cooking has a recipe for sauteed beets with Indian spices smothered in beet greens - the tops can be used whereever a recipe calls for chard, since botanically they're the same thing.
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DU
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Sat May 04th 2024, 08:15 AM
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