As winter approaches, I like to get back to my roots and tubers. (Insert groan here.)
Borscht is a colorful way of incorporating several earthy fall and winter vegetables in one simple, comforting dish.
It doesn’t take much: tonight’s borscht involved onions, celery, turnips, potatoes, beets, cabbage and carrots. After sweating the vegetables a bit with salt, I add soup stock and simmer until the beets are tender.
Borscht, plated with sour cream
When I did my Bellevue demo today, I was pleased to see that most of the big boxes of dragon beard candy I delivered on Friday had already disappeared. I hadn’t expected that. I’m guessing that someone was waiting for the new shipment and bought several boxes, but of course there’s no way to know.