We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I happen to love Borscht, but I never make it, Mrs. BD has never made it, and I've only seen it on the menu in the old Russian Tea Room. My Mom, Yankee WASP that she was, would make it to please my Dad. A refreshing cold soup.
Everybody knows how to make Harvard Beets. They are just sweet-and-sour beets, but on a bed of buttercrunch lettuce it's a salad.
My Borscht recipe may not be authentic, but it did come from an area of North Dakota settled by Germans from Russia. It is made in a crockpot, so it's hot. But on a cold winter day, it is wonderful with a fresh loaf of bread.
Hey, how about a trigger warning. From my elementary days, it is beets and beatings. Okay, paddlings sometimes, time outs mostly.
For some reason they had to serve us beets way back in elementary school lunch. No one ate them, but we had to take them. And everyone knew, a few of them would be flung. It was a vicious psych test I believe.
Baby beet greens are delicious, too. You can put the very small ones in salads, but my favourite way was to barely cook the whole plant (well scrubbed), complete with tiny beetlet and root. A bit of lemon juice - yummy.
I was able to get a 'sort-of' borscht recipe many years ago. It started with cooking onion & garlic in butter, then adding red cabbage and sauteing until wilted. Then I just added a tin of beef broth, a tin of beets, and a tin of tomatoes, a spoon of sugar, and some dill weed and wine vinegar, and let simmer until done. Recipe recommended blending in food processor, but we always preferred the chunky version. Sour cream, of course.