![]() Also, did not peel the cucumbers (why toss away nutritious skins.) From making other recipes, the choice of pickle makes a difference. (Similar recipes have about same amount of liquid.) But I also used about 1/4 pound more beets and greens. I also gave it a quick blend with the immersion blender - not enough to make it completely creamy, but enough to blend it and leave some texture. I added the pickle brine last and held back a bit because I thought it was already salty enough. Having paid attention to the comments about the water the greens were cooked in, I set most of the water aside, and used it as needed to thin the soup after all the other ingredients were added (I used about half). I love this recipe, and I think it will become a summer regular. If you plan to use the recipe as originally noted, I would recommend burst blending for a couple of cycles. I would omit the beet tops if I was to make again as cold wilted leaves aren't my preference. Just saying.īeautiful in color but much too watery in consistency. Best idea is to bake the whole beet so that the juice stays in. You will end up with anemic looking beets that even if fresh will have no taste. Whatever you do, DO NOT throw out the cooking liquid that the beets were cooked in. Also added some boiled small potatoes (warm), used Claussen pickles. My parents were from Belarus and Lithuania. I thought 3/4 cup sour cream was a bit much and next time might just add a dollop to each bowl. The beet greens chopped very fine were a nice addition ( I always like to eat something green). While I loved a lot about this recipe and followed pretty well. Would recommend playing with this recipe til you find how you like it best. Serve when ice melted or take it out if need to eat sooner. It chills it and thins it out at the same time. I always place ice in the soup at the end. I don’t use pickle, pickle juice ,or beet greens. Recommend using kefir and roasting the beets. Have made this soup hundreds of time in my life. I used eggs sous vided in shell at 167F for 12 minutes. He also likes hot boiled small potatoes in it which is a nice touch. My husbands family always had their cold borscht without cucumbers. I loved that it had texture with the greens (did blitz with my immersion blender just a little before adding cukes and beets. Both my husband and I come from Eastern European backgrounds and this was spot on. Made this exactly as written and it was wonderful. When ready to serve, add chopped green scallions, cucumber, eggs, a little buttermilk, sour cream and fresh dill lemon juice, salt and pepper to taste. Basically, cook the beets, grate beets, add salt and pepper and let it cool. DO NOT discard beef broth, its the best tasting part of this soup. Only a cow would eat beets greens, toss them out. When ready to serve, add chopped green scallions, chopped cucumber, chopped eggs, a little buttermilk, sour cream and chopped fresh dill lemon juice, salt and pepper to taste. ![]() DO NOT discard beet broth, its the best tasting part of this soup. People don't eat beets greens, toss them out. Embrace variety, I've never eaten chlodnik I didn't like, including this one. I only agree that baking the beets is a better way to cook them, mainly because it gives the soup a deeper color. Also beet greens is precisely what makes this soup distinct from plain borscht. As if there were no regional variations of any recipe for any dish. I have to laugh at anyone who'd claim that the ingredients which aren't a part of the recipe they know make this recipe wrong. Soup can be made 2 days ahead cover and chill. Divide soup among bowls top with eggs and dill. Step 4Ĭover pot and chill soup at least 30 minutes. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Peel and coarsely grate beets, preferably wearing gloves. Let cool to room temperature, about 30 minutes. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Scrub beets, transfer to a medium pot, and cover with 1" water. Thoroughly wash greens and stems set aside. Using a large knife, separate greens and stems from beets.
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