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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