A blog post by Visitor Services Coordinator Abby Krolik.
As Hurricane Sandy finally left us, we welcomed in the cold weather with D.C. food blogger, Olga Berman, who showed us how to make her family’s recipe for warm borsch (beet soup). Her recipe can be found if you search “borsch” on her blog at www.mangotomato.com.
Olga Berman tells us the importance of adaptability and improvisation in cooking (note her improvised pot lid!)
Potatoes and beets cooking side by side.
Olga tastes each one to make sure the seasoning is just right.
The best part—we get to eat it!
Be sure not to miss our next LATE NIGHT ON LLOYD STREET program: ESTHERFEST! on December 6th, 6-9pm.
ESTHERFEST is also the second program in this year’s Brews & Schmooze Young Adult Series.
The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.*
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