The Book of Borscht

[morganor]

It is that time of year again, when there is a chill in the air at night, and even in the warmest part of the day there is that certain "something" that tells you that summer is on the wane and fall is on the horizon.

If you look a little closer the signs are everywhere: the limbs on the wild apple trees are heavy with fruit, rowan berries (dog

Comments

[sunfell]

Booooooorscht!

and.... Chiiiiiliiiii!

Tis the season for both. :-)

[dykewife]

the best borscht mom would make was around the time when the root vegetables were teeny, like about the second thinning of them. itty bitty carrots, beets and turnips along with sweet young beans and baby peas...oy! she'd make hers with a little vinegar. i don't remember dill, but that could have easily been in there. and of course, being of german heritage, sour cream was featured in all bowls except dad (who wasn't of german heritage and never managed to garner a taste for the delicate tartness). i think that and her bean soup was what i remember with greatest craving.

[morganor]

this made a huge recipe - too large for Dan and I - so I think i will be hauling out the pressure canner to preserve most if it for cold winter nights

[bronxelf_ag001]

Recently had some at an exceptionally good restaurant served with (no shit) mustard ice cream.

Freaking outrageous.

[morganor]

you know, I can see how that could work: cream, sweet or sour, plays a role in many types of borscht. Mustard is certainly a complimentary flavour...

What a neat idea.

[lyanna_beth]

"Cilantro seems to be a trendy herb today, but i think it tastes like sink cleaner and a little goes a very long way."

I LOVED that comment!!! Good just I'd just finished my tea and wasn't actually trying to sip some at that moment. I certainly feel the same way. When I have to use cilantro for a Thai recipe (or whatever) you can get it in little frozen cubes in a freezer in the veg. section of a supermarket, so that you don't have to have the rest of a large bunch of fresh to be thrown out. When it says to use it for garnish, I use parsley from my garden.

And BTW, I love borscht - either hot or cold, and a little sour cream is always good.

Enjoy several spoonsful for me. Just wish I could share in real life. :)
Hugs to you both

[morganor]

I have found that Thai basil is a great substitute for cilantro.
Don't get me wrong, I still use cilantro - sparingly - but i have no desire to have to dive through forests of it.