Finally, Marcia, intrepid MB photographer, helped me remember that I’ve been neglecting the beets. I tend to just roast them whole and unpeeled whenever I have the oven going, and then keep the roasted beets in the refrigerator to add to whatever appeals. But she mentioned beet soup, and that reminded me how much I like borscht.
I’m also a huge fan of Jane and Michael Stern. Do you know them? This couple from New Haven, Connecticut travels the United States eating in the most interesting places and they’ve been doing it for decades. Way before that Guy guy was torturing diners, drive-ins and dives, the Sterns were sitting down at booths in the most out-of-the way spots eating the local specialties. They really celebrated the cuisine of America and wrote a number of books. You can find them on the web at roadfood.com.
Anyway, this recipe is from their 1986 book, “Real American Food” and comes from the tradition of New York dairy restaurants. (You do know what a dairy restaurant is, don’t you?)
Ingredients:
1 bunch beets, peeled and grated (about 1 1/2 pounds) 1 tablespoon salt Juice of 1/2 lemon 1/3 cup granulated sugar 1 1/2 quarts water 1 egg 1 cup sour cream plus extra for garnish Salt and pepper to taste
Preparation:
Makes 5 servings (which would traditionally be served cold in a glass)
In a large stockpot, combine beets, salt, lemon, sugar and water. Bring to a boil, reduce heat and simmer 20 minutes. In a 1-quart measuring cup or small bowl, beat egg and sour cream and gradually add 2 cups of the hot borscht, enough to warm the eggs. Slowly add that warmed egg mixture back to the soup and simmer over low heat, stirring constantly, about 5 minutes. Do not boil. Remove from heat, chill and refrigerate. Season to taste with salt and pepper and serve in large glasses, dolloped with additional sour cream.
If you want to serve this hot, just skip the egg. Stir the sour cream into the finished soup and serve. And if you want a smooth soup, puree it in your blender or use your immersion blender in the pot.
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