Comments on: Double Beet Borscht

By: Toni Carrell

Toni Carrell — Mon, 28 Jan 2013 00:17:32 +0000

What can I say? I just happen to LOVE bleu cheese with beets. I LOVE reading your recipes, too! I can taste them in my mind as I read. Someday I WILL eat something you cooked, I promise!

By: Ms. Glaze

Ms. Glaze — Sun, 27 Jan 2013 17:32:30 +0000

Yay! Calichef is back! I missed you Toni! I love the blue cheese toast addition– you always have the missing ingredient!

By: Toni Carrell

Toni Carrell — Sun, 27 Jan 2013 14:12:37 +0000

I’m going to make the red version and garnish it with grilled toasts with a bleu cheese schmear!

By: Ms. Glaze

Ms. Glaze — Sun, 27 Jan 2013 01:28:50 +0000

I thought beets only came out of can for years. I think they DID only come out of a can in the “70’s. The same thing for cranberry sauce. The only soup I like bright pink and cold is chilled watermelon soup and I haven’t had it or seen it on the menu since I was a little girl…

By: Het

Het — Sun, 27 Jan 2013 01:07:08 +0000

For years I couldn’t even look at beets thanks to growing up with the canned variety. My Russian Jewish Grandmother preferred the cold red blended variety of borscht that I always found beautiful in color but hard to swallow – pepto bismol indeed! Now that fresh beets have made their way to Bay Area menus I’ve discovered they are quite tasty. Okay, you’ve convinced me, I’m ready to give this another go…

By: wattacetti

wattacetti — Sat, 05 Jan 2013 20:45:47 +0000

In reply to Ms. Glaze.

I guess it doesn’t help to say that it was blended but with chunks added back for textural contrast. Color-wise it’s slightly darker than your red one, though I think it’s possibly due to using brown stock as its base.

Thinking back, my “bowl” would have been soup for five.

By: Daisy

Daisy — Fri, 04 Jan 2013 22:23:12 +0000

In reply to wattacetti. It's always the size of a kitchen sink when I order it here and I was wondering if it was the same way in Poland! Chunky borscht. Yum!

By: Daisy

Daisy — Fri, 04 Jan 2013 22:22:13 +0000

In reply to Ms. Glaze. Beets can be kind of polarizing. But I think it's because most people had to eat them prepared in really horrible ways. I think beets and borscht rock :-)

By: Ms. Glaze

Ms. Glaze — Fri, 04 Jan 2013 22:06:43 +0000

I’m curious – was it blended or chunk-a-licious in Poland? There’s a large Russian Jewish line in my family and they tend to go for the blended bright pink Borscht which I find slightly horrific in color (not in taste however). I’ve made the chunky version in restaurants and it always sells out, it’s quite pretty actually. I’ll have to post that recipe sometime…

By: wattacetti

wattacetti — Fri, 04 Jan 2013 21:51:52 +0000

Actually I love borscht but the last time I had it was during that trip to Poland, where the standard appetizer portion was the size of a bathroom sink.

Kudos on keeping the color in the yellow beets; the last couple of cooking attempts with them had them go a very boring pale beige.

By: Ms. Glaze

Ms. Glaze — Thu, 03 Jan 2013 23:26:52 +0000

You’re awesome Daisy! Thank you for commenting. I was beginning to fear that the whole wide world hates Borscht!

By: Daisy

Daisy — Wed, 02 Jan 2013 00:25:40 +0000

Ohmigosh! Is that soup absolutely GORGEOUS or what! I love the idea of blending both golden beets and red beets in a borscht. So gosh darn pretty and delicious!

My first borscht experience was actually at college at a little place in Boston called Cafe St. Petersburg. Have had a soft spot in my heart for it ever since.