Simple chilled borscht

Oy.  Wouldn't it be nice if I could just think my next blog post and it would magically appear?  That way, it would've popped up weeks ago and wouldn't have started with the oys, sighs, and harrumphs that are currently going through my head.  The other night, T asked in a small voice, "are you ever going to blog again?"  And the fabulous Jess asked me, "did you ever make borscht?"  Cause remember back when I said I'd tell you about it?  Well, that day has finally come.

I mean, it's only been a month or so, but it feels like forever.  A certain bottle-holding midget turned 6 months (!!!!), I went back to work, T and I had our four-year anniversary, and to be honest, the heat of this summer just kind of wiped me out.  Excuses, excuses. 

But here's a nice chilled soup to enjoy in the last days of summer.  I didn't have borscht until I was 22 or so, but it's been one of my favorite soups ever since.  I love a meaty one brimming with cabbage and carrots in the winter, and this light, refreshing one is perfect for summer.  Beets in any form (except those awful canned slices that are, unfortunately, a lot of people's only idea of beets) are fabulous, and this version from Mark Bittman really lets the beets shine through. 

Chilled Borscht
Adapted from Mark Bittman
Serves 4

2 pounds red beets, peeled (you'll look like an axe murderer after this, but it's fun)
1 large onion, peeled
1 bunch dill, stems removed and tied in a bundle
salt and pepper to taste
lemon juice to taste
sour cream

1. Grate the beets and onion on a box grater, if you're strong and patient, or with the grater blade of a food processor, if you're weak and lazy, like me.  Place beets and onion in a large saucepan with the dill stem bundle and add 6 cups water.
2. Bring to a boil, the lower heat so that soup simmers steadily, until beets are tender, 15-20 minutes.  Season with salt and pepper, remove dill stem bundle, and chill (wait till it's room temp before putting it in your fridge, or else it'll up the temperature in your fridge).
3. When soup is cold, add lemon juice and more salt and pepper to taste, as necessary.  Chop as much of the dill fronds as you want to garnish.  Serve with dill fronds and sour cream.

OKAY I can't help it - beets don't just dye your skin red; they dye other things too.  So if you eat borscht, say, 2 days in a row, you may think you are dying of colon cancer when you, er, go to the bathroom.  You are not.  It's just the beets.  So don't worry.  There.

Comments

[Pretreatment]

I want one!