The rest of the East coast was buried in snow, so we figured we should eat something warm and satisfying as if we were caught in the snowstorm too. As a fun variation on wild rice soup, we tried one with squash and sausage. ib also made a wonderful salad with cabbage and raw beets that we could not get enough of.
If you roast some beets ahead of time, this is a simple and very good appetizer. We roasted medium-small beets in the oven, at 400 °F for 90–120 minutes, wrapped in aluminum foil. We removed them and sliced them, and served roasted beet slices on bread, either with farmers’ market goat cheese, or with a small dollop of creamy horseradish; both were great pairings. We also had caviar, so we put caviar (salmon roe) on buttered bread, Russian-style. The butter balances salmon roe nicely. Next time, we’ll see if we can use Russian black bread!
cea and I always manage to get ourselves into exciting cooking messes, this time involving some intriguing vegetable-inspired cake recipes — so, we had a bake-off.
What better thing to do with beets on a hot summer day? We followed the recipe from Please to the Table: The Russian Cookbook, which I wholeheartedly recommend; it also has a great hot borscht recipe. We made some modifications to the cold borscht recipe to make it more like the cold borscht (actually, svekol’nik) made by ib’s great-grandmother.