vendredi 16 janvier 2009

Hot Clear Vegetarian Borscht

I know! I know I have a soup problem, okay! I admit that I did make borscht. An entire pot full of delicious borscht. Wilfully, with full knowledge of the consequences and, as Lord Melchett so damningly said, with beastliness of forethought.


I used this recipe for clear, vegetarian borscht. I made a few modifications: I didn't have beet greens, which didn't seem to matter. I also didn't add sugar (I can almost never bring myself to add sugar to savoury dishes.) This soup is simple but beware underseasoning - beets love salt and pepper and they need a lot of both to shine in this soup.

I was nervous about it, but it turned out just like the version made by our polish family friends for christmas eve! Which is the ultimate benchmark, let me tell you. The polish christmas eve is traditionally vegetarian (though I'm even MORE vegetarian because apparently the polish consider fish a vegetable.) This borscht, to me, should always be served very hot with some kind of dumpling or pasta in it. I love uzka, the polish pig-ear-shaped mushroom dumplings, and so I had mine with some fresh mushroom ravioli from the market at Dupleix.

I served mine with some of the cut up beets still in it, to make it a more substantial meal and to get some of the nutrition and fibre left in the beets. I did not put any sour cream in it. It doesn't need it! Stop complicating your simple and delicious borscht with your sour cream ways. That's not how we roll on polish christmas eve, and that, as you know now, is the ultimate benchmark.

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