Food and Friendship

Santa Barbara

pretty in pink

by

My husband and I were friends for a long time before we ever started to date.  The first Valentine’s Day after we met, we shared a pizza and he gave me a card with a big red heart on the front and lots of words inside about how great it was that we were such good pals.  It was sweet but definitely not romantic!  And yet, something told me to keep the card.. which I did.  I only mention this because lately we’ve used much of our pandemic at-home days going through old photos and letters, and when we recently found that long ago “you’re a great friend” card we smiled, remembering how that friendship grew into an arc of life.  We’ve been married over half a century now and there have been many romantic Valentine’s Days since that first “friendly” one long ago.  But in reminiscing, we couldn’t help but take a time trip; we started talking about how so many of our memories are associated with places we’ve been together, occasions we’ve celebrated, people we’ve loved.  Somehow, this translated into talking about our parents and grandparents, traditions we grew up with, meals we’ve shared in kitchens past.

All this to say we’ve come a long way since that pizza.  This Valentine’s Day we are having lobster and prime rib for dinner; there will be chocolate covered strawberries and cards with beautiful sentiments.  Who doesn’t like a day all about love?  But yesterday, … yesterday we had borscht!   A reminder of our Russian roots, a beautiful shade of pink, with a crunch of chopped scallions and cucumbers … and a perfect blend of sweetness and zing —  which, as it turns out, really is the secret of true romance.

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Borscht
Author: 
 
We think this is one of Ina's best recipes and even if beets are not your favorite vegetable, you may find this, as we do, refreshing and delicious. It can be served hot or cold, with meat or without, but we definitely prefer the lighter, meatless method, very cold, with a sprinkle of dill on top if you so desire. And here's a tip -- don't use a pot with white enamel inside to cook the beets because it may become permanently stained.
Ingredients
  • 5 - 6 medium fresh beets (about 2 pounds without tops)
  • 2 cups chicken stock
  • 16 ounces sour cream
  • ½ cup plain yogurt (I use Greek Goddess traditional plain)
  • ¼ cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons champagne vinegar
  • 1 tablespoon kosher salt
  • 1½ teaspoons ground black pepper
  • 2 - 3 cups medium-diced English cucumber (no need to peel)
  • ½ cup chopped scallions, white and green parts (about a bunch)
  • 2 tablespoons chopped fresh dill (optional)
Instructions
  1. Place the beets in a large pot of boiling salted water and cook uncovered on medium heat until the beets are tender, about 40 minutes.
  2. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set the liquid aside to cool.
  3. In a large bowl, whisk together 1/1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
  4. Peel the cooled beets (I use latex gloves for this) by rubbing the skins off with your hands.
  5. Cut the beets into a small to medium dice.
  6. Add the beets, cucumber, and scallions to the soup.
  7. Cover with plastic wrap and chill for at least four hours or overnight.
  8. Season to taste and serve cold with a sprinkling of fresh dill if desired.

 

 

 

Comments

  3. I have never been a beet lover (except the chocolate beet cake at the long gone sweet restaurant on Victoria) but was very moved by your story. Wow, you kept that card all these years.