I was cold, so I made soup.

I’m fascinated by the regional variation in borscht. It’s as much a concept as it is a food. This one is vegetarian, using parsnips, potatoes, carrots, onion, and of course the most ideal of ingredients, beets. For the stock I used parsnip, mirepoix, fennel, bay leaves, garlic, and peppercorns. Finished with a dill yoghurt sauce.

Borscht has no right being as good as it is. Sweet? With my savory? But fifteen million babushkas are right.

    • godot@lemmy.worldOP
      5·
      5 days ago

      I think the cream, here, is an optical illusion. It’s two parts skyr and one part heavy cream, shaken with dill and a little salt, so thinner than actual sour cream, and it melted into the broth as I plated it. It’s probably only 30-40ml of dairy.

      I would plate it with a shameful amount of sour cream, though. Next time for sure.

      Unfortunately, while I enjoy regional breakdowns using cabbage or meat, or how the beets are cut or grated, this is mostly just me, so generic Eastern Europe filtered through Alice Waters’ sensibilities.