Red beet borscht

img_0859

From David Kodeski

In a crock (like the crock that comes in your large crock pot) – place 6-7 beets cut into small wedges. Cover with lukewarm water. Place in warm spot [because I keep my apartment “energy-efficient” cool- I put the crock into the oven with along with a light bulb] (maybe your oven light doesn’t turn off when the oven door is closed but mine does — essentially you want to keep the crock at least as warm as would be comfortable for a baby chick).

Cover and leave it alone for a week or so. The liquid will become tart. Some folks add a slice of sour rye bread to hasten the fermentation.

If any mold forms, scrape it off the surface. It will not kill you.

Once the liquid is sufficiently tart, pour off the liquid into a clean container.

In a soup pot sautee some (6 cloves??) minced garlic. (I like to make a bit of a garlic paste with salt and the side of my butcher’s knife)

Once the garlic is fragrant and beginning to color – add the beet liquid to the pot.

Add about the same amount of prepared vegetable stock – you should make this yourself in the way you have found to be the most flavorful vegetable stock.
(I’d suggest onions, parsley root, carrot, celery, fennel, garlic and black peppercorn sauteed with olive oil. Salt generously)

Add some beets (8 or 9?) you’ve roasted, peeled and cut into small dice.

Serve with fresh dill and yogurt.

Tags: ,

One Response to “Red beet borscht”

  1. Week 10 « Soup and Bread Says:

    […] to Charlie is Bonnie, and in the middle is David Kodeski, who last year whipped up a pair of borschts from some old family recipes, and provided said recipes heavily annotated, in the style of his […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: