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Monday, September 30, 2013

Middle Easterny Borscht

As I announced below, here is the golden beet borscht I tried out a couple of days ago.
At first I was like... This is so stereotypical, and will probably result in disaster, but I was dead wrong!



Soup:

So I boiled the beets / saved their broth

Sautéed fennel, a carrot and onion and boiled with tiny bit more water to make some more broth

Added the shaved + sliced boiled beets (and their broth which I saved)

Added lemon juice, sugar and salt and pepper

Pureed this mixture along with yellow cherry tomatoes

Added dill, green onion and persian cucumber to the pureed mixture

Chilled this and then made the garnish...


Garnish:

Added green onions/chive to 1 part sour cream 2 parts thick yogurt
Added zaatar to this
+
Carmelized walnuts with cane sugar and melted date into it by throwing in tiny tiny pieces as it hardened
+
The plan was to add pomegranate seeds, but I forgot to buy a pomegranate at the market!!
Don't forget the pomegranate seeds if you make it! I'm dying to try in my next batch.

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I'm an LA transplant now living in Brooklyn. I develop film projects by day, write at night, and have a dangerous predilection for vintage Robinson Golluber scarves- this blog serves as a tiny window to everything else I do when I'm not satisfying those first three passions. I'm trying to blog more and tweet less @annabelleqv. What about you?

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