Tuesday, July 27, 2010

I made Summer Borscht in honor of my move to Greenpoint

Sometimes I see recipes on various websites and blogs that sound delicious, so I copy and paste them into an email, and send it to myself. Then I file them in a folder in my email entitled "RECIPES". The problem is, I sometimes forget to click on that folder when I am in the mood to cook something.

That is what happened with this recipe, which I originally saw on the blog Not Eating Out in New York. I emailed it to myself almost a year ago (October 13, 2009 to be exact) and only just thought of it and made it the other week.

As Laura mentioned, it has been HOT in NYC and this is a nice, chilled soup which only requires a tiny bit of stove time to make.

This was also the first real meal that I cooked in my new apartment in Greenpoint, and while I was making it, I realized how funny that my first cooking endeavor there would be borscht, since Greenpoint is a largely Polish neighborhood full of restaurants serving lots and lots of bowls of the famous soup. I think there was something subliminal going on here.

So this is the recipe, with my notes!

Jui Shih’s Summer Borscht
(makes about 6-8 servings)

about 5 medium-sized beets, boiled or roasted until tender, peeled and diced *I boiled the beets, which was nice and easy. You could also do this ahead of time if you want, because it is really the only time consuming element of the dish.
about 2 English cucumbers, diced - I used cucumbers that I bought at the Eagle Street Rooftop Farm in Greenpoint too!! A very Greenpoint meal.
about 3-4 medium tomatoes, diced
3 cups chicken or vegetable broth (chilled or room temperature)
2 cups plain yogurt
1/4 cup red wine vinegar (or more to taste)
1 small bunch fresh dill, chopped
salt and pepper to taste
fresh lemon juice and zest to taste (optional) - I went for it.
chopped scallions or chives for garnish (optional) - I omitted.
sour cream to garnish (optional) - Omitted.

Reserve any juices from the beets, tomatoes and cucumbers while chopping and combine them in a large pot or bowl with the broth and yogurt. Add the vinegar, dill, a pinch of salt and pepper, and taste. Sugar can be added to cut the acidity as well, to taste. Add optional lemon juice and anything else to taste. Top each bowl with optional garnishes of chopped scallions or chives, extra dill, and/or a scoop of sour cream.

*I also used the hand blender a bit to make the soup a little thicker. I only blended it until the pieces of vegetable were a bit smaller and some had been pureed. I think the soup benefits from the texture of the crunchy veggies, so don't go overboard if you take this advice!*

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