fullygoldy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fullygoldy) wrote2012-07-21 07:12 pm
fullygoldy) wrote2012-07-21 07:12 pm
Garden Borscht
That was awesome, you guys!
I made borscht from these garden ingredients: beets, beet greens, carrots, fennel, garlic, thyme, and whole frozen tomatoes from last year.
These were the pantry ingredients: frozen homemade chicken broth, red wine vinegar, celery, vidalia onion, sweet paprika, balsamic vinegar, plain greek yogurt, black pepper and sea salt.
When it was done cooking, I pureed with a stick blender, blended in the yogurt, and then DH used an ice water bath to quickly cool enough for tonight's servings.
Served in a soup plate with a dollop of yogurt and a sprinkle of thyme. Accompanied by fresh sourdough and a dipping plate of EVOO, cracked black pepper and dots of balsamic-pomegranite glaze, and a glass of white wine.
The rest is still chilling before being put away for tomorrow.
Tomorrow, it's a rack of ribs we discovered while cleaning out the freezer today, later in the week will be a summery pasta with sauce (summer squash, tomatoes, garlic, onions), and Thursday is a traditional steak cook-out with all the kids, natural and fostered. I love summer cooking!
I made borscht from these garden ingredients: beets, beet greens, carrots, fennel, garlic, thyme, and whole frozen tomatoes from last year.
These were the pantry ingredients: frozen homemade chicken broth, red wine vinegar, celery, vidalia onion, sweet paprika, balsamic vinegar, plain greek yogurt, black pepper and sea salt.
When it was done cooking, I pureed with a stick blender, blended in the yogurt, and then DH used an ice water bath to quickly cool enough for tonight's servings.
Served in a soup plate with a dollop of yogurt and a sprinkle of thyme. Accompanied by fresh sourdough and a dipping plate of EVOO, cracked black pepper and dots of balsamic-pomegranite glaze, and a glass of white wine.
The rest is still chilling before being put away for tomorrow.
Tomorrow, it's a rack of ribs we discovered while cleaning out the freezer today, later in the week will be a summery pasta with sauce (summer squash, tomatoes, garlic, onions), and Thursday is a traditional steak cook-out with all the kids, natural and fostered. I love summer cooking!