Borscht with Vegetable Salad, adapted from www.foodandwine.com
I don't think there is any borscht in Snowdrops - what the consume the most of is of course, vodka, but also blini and caviar. I was not in a caviar mood (ha!) so decided to go with the cold borscht (also as a tribute to my Dad, see two posts ago). I love beets, but have never been a big fan of borscht. Alas, that is still the case. While I did not love the beet soup part of this recipe, I totally fell in love with the chopped vegetable salad, and ended up mixing the leftovers with some leftover sour cream for a real knockout of a salad. It will be my go to summer salad this year, and you can dress it with something creamy like mayonnaise or lemon juice and olive oil. It was a real winner - the borscht I think would be good if you like borscht - try it and decide for yourself!
2 pounds medium beets, peeled and quartered
11 cups water
1/4 cup plus 1 tablespoon sugar
1/4 cup fresh lemon juice
2 tablespoons cider vinegar
Salt and freshly ground pepper
1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
1 pound Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 cup finely diced radishes
4 scallions, thinly sliced
3 large hard-cooked eggs, peeled and coarsely chopped
1/4 cup coarsely chopped dill
1/4 cup coarsely chopped flat-leaf parsley
Sour cream or crème fraîche, for serving
- Combine the beets and the water in a large pot, bring to a boil and cook the beets until tender, about 30 minutes.
- Remove the beets and let cool.
- Using a food processor shred the beets and return to the pot. Add the sugar, lemon juice, cider vinegar and salt and pepper. Stir.
- Refrigerate at least 4 hours or overnight.
- To make vegetable salad, cook the potatoes in boiling water until tender.
- Combine in a bowl the cooked potatoes, cucumbers, radishes, scallions, eggs, dill and parlsey and fold together gently.
- To serve the borscht, place the beet soup in a bowl, add about 1 cup of the salad to the middle.
- Top with sour cream.