Subj : Re: Beets
To   : JIM WELLER
From : Dave Drum
Date : Fri Sep 30 2022 05:38:00

-=> JIM WELLER wrote to DAVE DRUM <=-

JW> I like beet leaves even more than I do the beets themselves.

DD> I used to think that all beets were red

JW> Well that IS the commonest type.

DD> and pickled

JW> Which are very nice.

DD> served as a youngster  ... Harvard Beets

JW> I didn't encounter that style of preparing then until much later in
JW> life.

My grandmother seemed to be fond of them. My granddad called them her
"Educated Beets" and only ate a courtesy helping.

JW> As a child they came boiled and then served plain. I didn't like
JW> them much then.

With butter and salt they're OK. Sort of a differently flavoured boiled
potato .... differently coloured, too.  Bv)=

JW> When we moved to Ottawa I encountered borscht at Jewish style delis.

Borsch is typically found at the delis of the Askenazim. The Sephardic
Juews, coming mainly from Spain and Portugal, have different soups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Borsch w/Fish
Categories: Beans, Vegetables, Seafood, Potatoes
     Yield: 5 servings

   2/3 c  Dried cannellini beans;
          - rinsed
     3    Bay leaves
   1/2 tb Salt; more to taste
     1 md Beet; peeled
     1 lg Carrot
     1 lg Onion
     1 md Red bell pepper
     4 md Potatoes
     1 sm Bunch dill
   1/2 sm Head cabbage
     3 tb Olive oil
 1 1/2 ts Granulated sugar
     2 c  Tomato juice
    16 oz (2 cans) sprats or sardines
          - in tomato sauce
          Sourdough bread; rubbed
          - w/garlic, for serving

 Place the beans in a medium bowl and add enough water to
 cover by 4 inches. Let soak for at least 3 hours and up
 to overnight. Drain and rinse the beans. Fill a large
 pot or Dutch oven with 8 cups of water, add the soaked
 beans, bay leaves and salt, and bring to a boil over
 high. Reduce the heat and let simmer until the beans are
 tender, 30 minutes to 1 1/2 hours, depending on soaking
 time and age of beans.

 While the beans cook, use the large holes of a box
 grater to shred the beet, then the carrot. Finely dice
 the onion and bell pepper. Cube the potatoes into medium
 pieces. Chop the dill. Shred the cabbage using a knife.

 Heat 2 tablespoons oil in a large skillet over medium.
 Add the shredded beets, sprinkle with the sugar and
 cook, stirring frequently, for 5 minutes, then add the
 carrot and cook until tender, stirring occasionally,
 about 10 minutes. Transfer to a bowl and wipe out the
 pan.

 Add the remaining 1 tablespoon oil and the onion and
 cook, stirring occasionally, until tender and lightly
 browned, 5 to 10 minutes. Pour the tomato juice into the
 pan, bring to a boil, then reduce the heat and simmer
 for 2 minutes.

 Once the beans are done cooking, add the potatoes and
 the beet-carrot mixture to the pot, bring to a boil over
 high, then reduce the heat and simmer until the potatoes
 are tender, about 15 minutes. Add the bell pepper and
 onion-tomato mixture. Let simmer for 10 minutes, then
 add the cabbage to the pot along with the sprats and
 dill, and let simmer for another 5 minutes.

 Turn off the heat, cover the pot and let sit for 20
 minutes to let all the flavors mingle. Remove and
 discard the bay leaves and adjust salt level as desired.
 Enjoy warm or at room temperature. Serve with a side of
 sourdough bread rubbed with garlic.

 Recipe from: Olga Koutseridi

 Adapted by: Julia Moskin

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Hardest part of being vegan is getting up at 5 AM to milk the almonds.
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