Throwing caution to the wind, I made a vegetarian borsht using pink beets, their greens, potato, purple cabbage and red onion.
Because they would give a meaty flavor to the broth, even the shitake and wood ear mushrooms that remained from Andrew’s Laotian/Vietnamese dinner made their way into the soup pot.
It was easily the ugliest soup I’ve ever made — as it never received the forced, elegant stain of uniformity offered by the red beet.
Certainly, one would never see this soup in a restaurant.
But it tasted exactly like a proper beet soup…
and that was important.
27 March 2012
rye bread and butter
ugly borsht with thick yogurt and dill
spinach salad with mustard vinaigrette