I know I've posted before about how I don't like cucumbers, and now I have to rag on another vegetable: beets. They taste like dirt. There, I said it. Their sweetness just makes the dirt-flavor more pronounced. They're what I imagine a mud pie would taste like. Yuck.
But, a lot of people like beets. They're beautiful. We get them quite frequently in our CSA share. And I'm not one to give up--there has to be a way to prepare these that will be better than palatable. Something I'll think is good.
And I may have found that recipe. Cabbage and beet borscht. My mother-in-law likes borscht, and she was coming over for dinner so I figured I'd use up my dreaded beets on a meal I knew at least one person would enjoy. I scanned around the internet looking for a recipe, and ultimately settled on this one since I also had a head of red cabbage sitting in the fridge from the CSA.
I followed the linked recipe from Allrecipes pretty closely (except I omitted the optional caraway seeds, and vegetable quantities were approximate based on how much I had on hand). It appears to be a near-clone of the Borscht recipe from The Moosewood Cookbook, a cookbook that is sadly lacking from my bookshelf. Perhaps this will be the impetus I need to finally add The Moosewood Cookbook to my collection!
End result was a soup where the beet flavor was tamed from "dirty" to "earthy". I can live with earthy. I mean, I wouldn't want to eat this borscht every day, but for the times when we get beets in our CSA share, well, this isn't such a bad way to use them up!
Cooking and Thinking in Provence, 1970
5 hours ago