|When Stirred, It Gets Pinker|
Recipe by The Art of Polish Cooking
Third in a trio of seasonal beet soups, this borscht features the summertime bounty of old world Poland, the country of my ancestors. Simple borscht, a wintery dish served hot, is made from shredded beets and seasoned beef broth. Spring borscht is served at room temperature. It contains young sliced beets with their greens, along with young dill and green onions, lemon, sour cream, and eggs. Summer borscht is served chilled. In addition to the ingredients in spring borscht it contains meat, shrimp, and cucumbers of the plentiful summer season.
|Pink Eggs and Ham (Pork, Actually)|
|Prepared Ingredients to Add to Cooled Soup|
|Before Mixing Parts Together|
The original recipe states that this serves 8 – 10, which it could if used as a first course or accompaniment to a meal. If used as a main dish, as we did, expect closer to 6 servings. Na zdrowie! (To your health!)
serves about 8
1 bunch young beets with greens
1 cup water
1 tsp. white vinegar
5 cups beef broth
2 tbsp. flour
¼ cup cold water
2 hard boiled eggs
1 small cucumber
~½ lb. roast pork, beef, or veal
~½ lb. cooked shrimp
Pinch of garlic powder
Salt to taste
½ tsp. sugar
1 tbsp. lemon juice
1 cup sour cream
1 tbsp. finely chopped dill leaves
1 tbsp. finely chopped green onion
extra dill and green onion for garnish
Scrub beets and peel if any dirt remains. Slice ~1/4 inch thick and cut in half if necessary to make bite sized pieces. Boil beets with water (1 cup) and vinegar in a soup pot for 20 minutes. Meanwhile wash and chop beet greens.
Add beet greens and beef broth to soup pot. Bring to boil and simmer about 7 minutes. Meanwhile add ¼ cup water to flour a little at a time, stirring constantly and removing all lumps.
Stir flour mixture into soup. Simmer until slightly thickened, about 5 minutes. Cool completely to room temperature.
Slice hard boiled eggs. Slice cucumber thinly. Slice roast pork into thin bite sized pieces. Dice shrimp and remove all shells. Prepare finely chopped dill and green onion. Mix together lemon juice, sugar, and garlic powder. Measure sour cream. Refrigerate all until soup is cooled to room temperature.
Add sour cream and lemon juice mixture to soup and stir until smooth. Add salt to taste. Stir in cucumber, pork, shrimp, eggs, dill and green onions.