Thursday, August 20, 2009

Raspberry Borscht

This recipe wasn't really a resounding success. Victor and I both thought it was odd, and more than a little "dessert-y." Actually, I'm pretty sure that without the onion (but including the vinegar) it would be a delicious dessert soup. With a touch more sugar, I suspect it would also make a good sorbet. It is tasty, and it was refreshing, but I doubt we'll be making it again... at least as a main course.

I also baked some bread. Because it was hot, I baked the bread in my bread machine (bless you, craigslist!). The bread machine definitely turns out more "sandwich bread" than artisan loaves, but it's easy and - most importantly right now - doesn't heat up the kitchen.

Raspberry Borscht
adapted from The New Vegetarian Epicure

  • around 2 lb beets (2 bunches)
  • pinch of salt
  • 1 pint raspberries
  • 1/4 C minced red onion
  • 1/2 C lemon juice
  • 3 Tbsp balsamic vinegar
  • 1/4 sugar
Cut the tops off the beets, reserving for another use if you like beet greens. Scrub them, and put them in a pot with enough water to cover by an inch or so. Throw in a pinch of salt. Simmer until tender (about 45 min for large beets; perhaps 30 min for smallish ones.)

Drain, reserving 2 C of the cooking liquid. Allow to cool. (I went ahead and cooked the beets to this point while it was still cooler early in the week, since I knew it would be blazingly hot yesterday.) Peel the beets and cut into chunks. Puree the beets and berries with the reserved cooking liquid. If you prefer a smooth soup, strain out the raspberry seeds. Add the onion, lemon juice, vinegar, and a bit of the sugar. Stir until sugar is dissolved. Taste, and add more lemon juice, vinegar, or sugar as needed. Chill until you're ready to eat.
serves 4 as a light entree

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