Beet Borsht
I don’t know that I have ever had Beet Borsht (and isn’t there usually a C in that word?) This seems simple enough and has sour cream, which makes just about anything tasty, so grab your food mill and let us all get to it.
1 No. 2 can sliced or diced beets
1/2 cup meat broth or water
2 tablespoons grated onion
3 tablespoons cider vinegar
1/2 pint sour cream
Drain off beet juice into 3-qt. saucepan, then put beets through food mill into the juice. Add broth or water and onion and heat to boiling. Remove from heat, add vinegar and serve at once with 3 tablespoons sour cream in each serving, and a sprinkling of chopped parsley. If preferred, the borsht may be served ice cold, adding cream and 1 tablespoon chopped cucumber to each plate just before serving. 5 servings. From The Modern Family Cookbook
Sour cream, ugh. No. Please. No.
Comment by Denise — August 3, 2006 @ 10:20 am
Borscht (yes, it is usually spelled with a C) was a favorite of my Eastern European Jewish great-grandfather, who lived with his daughter, my grandmother. He’s the only one in the family who liked it (usually accompanied with {ugh!} pickled herring), and she was NOT a cook - so he always got the bottled Manischewitz variety. And yes, he did eat it with sour cream.
Comment by Donna — August 3, 2006 @ 10:56 am
My dad liked borscht (I think that’s how you spell it), but I’d never eat it. Beets…yuk. I feel the way about them as Denise feels about sour cream.
Comment by mom2fur — August 3, 2006 @ 5:17 pm
See, I thought it was borscht. Pickled herring is truly frightening. I think I might give it a try though, even though I really don’t know how I feel about beets. If nothing else, I can eat the cucumbers and sour cream together.
Comment by retrofood — August 3, 2006 @ 6:14 pm
By the way welcome Donna and Mom2fur!
Comment by retrofood — August 3, 2006 @ 6:15 pm
Now gazpacho — that’s a nice cold soup I enjoy on a hot summer day. And it also has cucumbers and can be garnished with sour cream (as well as - yum! - avocado).
Comment by Donna — August 4, 2006 @ 11:05 am