Beet Generation
Upon contemplating my impending annual trip to the Lower East Side to purchase my lulav and etrog (anyone in jcarrot-land know of a good source for organic ones?) , I began channeling my Russian immigrant ancestors, eyed a giant fresh beet from last week’s CSA pickup, and had an irresistible craving for borscht. I decided on an adventurous detour from the traditional recipe, checked the usual sources and made a fabulous roasted beet borscht that is great hot or cold, served with a garnish of sour cream and grated apple.
During the process of cooking this dish, I stumbled across my first New Year’s food resolution:
NEVER USE A HAND BLENDER TO MAKE BORSCHT
My second food resolution, lower my cholesterol, will have to wait until after I try this recipe…
5 Responses to “Beet Generation”
-
Leah Koenig Says:
September 23rd, 2007 at 10:46 pmI’ve read that because etrogim are not grown to be edible, they do not follow the same standards for pesticides…so finding an organic one might be difficult. That said, did anyone say niche market?
-
Eric Schulmiller Says:
September 23rd, 2007 at 11:20 pmactually, Leah, my next post is going to be about etrog cream pie (no lie)…
-
Leah Koenig Says:
September 24th, 2007 at 9:06 amwow - that sounds great. Here’s a quick google search where I found my very non-scientific evidence:
-
Michael Croland Says:
September 24th, 2007 at 5:06 pmEtrog cream pie? I’ll have to figure out a way to veganize that one. :-)
For all my criticism of the Orthodox Union’s halachic seudah last month (see: http://heebnvegan.blogspot.com.....achic.html), I do think it’s pretty cool that they had an etrog and pomegranate cake for dessert (see: http://www.jewishjournal.com/h.....p?id=18024)
-
Carly Says:
October 3rd, 2007 at 11:54 amHave you tried Saltibarsciai? It’s a Lithuanian cold beet soup made with buttermilk! It’s incredibly tasty.
