Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, January 19
After the Beef comes the Borscht
This evening I did two highly enjoyable things, both involving food. First, I watched the documentary Hamburger America, 54 minutes of patties of beef fried-grilled-steamed-slathered-gooey-buttered-bleeding. Hooo-ee!
Of the places profiled, I am most interested in the gooey butter burger at Solly's. Partly this is because I am a cheesehead by ancestry, but also I am fascinated by the enormous slab of butter that goes on each and every one of those burgers - in the video it had to be at least 2 tablespoons. Wowza.
After watching the movie, I wanted something warm and red, but not beefy. Cue the roasted beets languishing in the fridge. Cue the VitaMix. Cue the fresh basil and the goat cheese. Everyone ready? Ok, here we go:
Quick Borscht (serves 2)
2 small beets, roasted and cut into chunks (about 1 cup total)
big handful basil leaves
1/2 cup buttermilk
1 cup water
2 tsp (or a glug or so) red wine vinegar
salt to taste
small chunks of goat cheese
extra-virgin olive oil
Toss the beets, the buttermilk, and the water into the blender and let 'er rip for about 5 minutes. Yes, 5 whole minutes. You really want it obliterated and frothy. Add the basil leaves and vinegar and get those incorporated as well.
Remove from blender and season to taste with salt. If the soup is not already warm/hot (the VitaMix will take care of this part), heat it up and then sprinkle with the goat cheese, drizzle with some olive oil, and top with some extra basil leaves.
As you take little bites of this soup, the earthiness of the beets hits you first but it is tempered by the buttermilk and the tang of the vinegar. Then your spoon hits a softly melting piece of goat cheese and you get a creamy explosion in that mouthful, followed by the faintest aftertaste of the basil. Heavenly.
Time posted: 20:51 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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