Summer Borscht & the works

Did you know that borscht is Russian for salad bar?  It's not, really, but in my family it may as well have meant that, because its a glorious opportunity to load up on all your favorites, or stick to a flavorful soup if you prefer it less chunky.  Some will take all the fixins and puree it, sort of like a beet-based Gazpacho, but I prefer to see all the elements, and chew them, kind of like a hybrid summer-winter borscht.

Unlike a traditional borscht, I've replaced the cucumbers and radishes with Celtuce, an interesting sharp and nutty flavored green.  By soaking the chopped stem in a little wine and salt, the natural bitterness transforms into a cooling almost peanut flavor that compliments the savory soup incredibly and adds a complex dimension.

This particular method is heavily inspired by the recipe left behind by the poet Allen Ginsberg, maybe it will inspire you to Howl :)



Serves 4-6, served with Vegan Sour cream



What you'll use from your bag:

Beets, ~10 small/medium, peeled and slivered, with the greens from half of them chopped
Red Potatoes, diced and roasted, ~ 1/2 of the yield, the smallest ones are best
1 garlic scape
Celtuce, leaves for the bowls, and ~ half the stem either chopped or sliced

Optional: diced Radish



What else you'll use:
Chives or Spring Onions, 1 or 2 chopped
1 Tbs Sugar
2 Tbs lemon juice
1/4 cup white wine (wine vinegar works in a pinch) and 2 Tbs for the celtuce
4 cups of veggie broth to boil, and 2 more to cool
Fresh dill
1 tsp Salt, and 1/2 tsp for the celtuce
1 tsp Black pepper
1 tsp Caraway powder
1 Cup Vegan sour cream, like tofutti, or make your own, with more to serve

Optional: halved Cherry tomatoes


First, you'll roast your potatoes
Heat your oven to 400 degrees, and go about prepping your veggies. Dice the potatoes, and toss them in a tablespoon of oil with a few pinches of salt and spread them evenly on a baking sheet, and roast for 25 minutes, stirring once at the 15 minute mark.

While they roast, peel and sliver your beets, and chop the greens.

Now is also a good time to chop up your celtuce, and put it in a small bowl with 2 Tbs wine and 1/2 tsp of salt to marinate.  If you are very worried about the bitterness, try a sweeter wine, or sprinkle some sugar in and toss the mixture.


Now, boil your beets
In a large soup pot, place your beets, greens, 4 cups of broth, a pinch of salt, black pepper, and
caraway powder in, and bring to a slow boil, and let simmer for 10 minutes.  A total of 30  minutes should cover it. If the beets aren't tender give them another 5-10 minutes.  The broth should be bright red, and the aroma very savory.



Once tender, strain the solids from the liquid, and set both aside to cool.
Once the liquids cool a bit, add some fresh dill, 1 Tbs sugar,  2 Tbs lemon juice, 1 cup of vegan sour cream, 1/4 cup wine, and 2 cups of cool broth, and whisk to combine.  Add salt and pepper to taste.

Take the mixture and refrigerate for 4+ hours
Serve with more vegan sour cream, dill, celtuce leaves, chopped garlic scapes, potatoes, beets and greens, and green onions.  Load it up with the works!