11 November 2009

Borscht Borscht Borscht

My friend Naomi took me on a food tour of the Lower East Side in NY City and one of the meals we enjoyed was sweet cheese blintzes and borscht. I couldn't believe how much more delicious they tasted together. Now of course I can't remember the name of the little place we ate at and neither can Naomi. The other day, for the first time, George and I attempted to recreate that meal from scratch. We used the Russian Cabbage Borscht recipe from Mollie Katzen's The New Moosewood Cookbook and served it hot, topped with sour cream and fresh snipped dill. (The soup is gluten-free.) This soup always turns out well; I make it once or twice a year.

George made blintzes using Mark Bittman's cheese blintze recipe in How to Cook Everything Vegetarian. I felt that the filling, sour cream and cottage cheese with sugar and cinnamon, wasn't sweet enough and also was a bit too runny, but the skins were great. George experimented with both frying the blintzes in a pan and cooking in the oven, and the frying method turned out much better because the outsides crisped up beautifully. You don't want every mouthful to be mushy.

Unfortunately, George doubled the borscht recipe and I've had to eat it for breakfast every day since. Pouring it over rice makes it go down better, but I have to say, borscht is one of those items that is great for dinner one night as "something different." I don't want to immerse myself in beet and cabbage all week long!

I'll say this about borscht for breakfast. It keeps you going all day long.

1 comment:

Norma said...

Mollie's Russian Borscht freezes well - so spread out the taste treat,no need to have it three days in a row.

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