COLD SUMMER BORSCHT Dozen beets cleaned & chopped to bite size salad-size Strips Stems & leaves also chopped like salad lettuce All boiled together lightly salted to make a bright red soup - Allen Ginsberg’s recipe

COLD SUMMER BORSCHT

 

Dozen beets cleaned & chopped to bite size salad-size Strips

Stems & leaves also chopped like salad lettuce

All boiled together lightly salted to make a bright red soup,

with beets now soft – boil an hour or more

Add Sugar & Lemon Juice to make the red liquid

sweet & sour like Lemonade

 

Chill 4 gallon(s) of beet liquid –

 

Serve with (1) Sour Cream on table

(2) Boiled small or halved potato

on the side

(i.e., so hot potatoes don’t heat the

cold soup prematurely)

(3) Spring salad on table to put into

cold red liquid

1) Onions – sliced (spring onions)

2) Tomatoes – sliced bite-sized

3) Lettuce – ditto

4) Cucumbers – ditto

5) a few radishes

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Suitable for Summer Dinner cdn8.openculture.com/wp-content/uploads/2013/06/ginsbergs... Now is not the right time for cold borscht, but it is one of my mom’s fav dishes in the summer. Mine too.

Done