How to: borscht

This is serious cold. I was clutching on to an attempt to be cute like it was a kite caught in a tornado.
A. It wasn’t working anyway.
B. It is just too darn cold.

I now have a sleeping bag with a zipper up the front and hood–sold in the coat section–that leaves only my eyes and my ankles exposed. I am considering a babushka, wool underpants and 24 hour short heavy boots for the all around go with. On the stove:


Saute one leek, one shallot with 1/4 head of fennel, both chopped fine. Add a bay leaf, a sprig of thyme, a tablespoon of chopped parsley and the whole bottom bit of a head of celery (about 2 2/12 inches high) that has been thinly sliced and diced. Saute w/salt and pepper in olive oil and a teeny bit of butter. Add 1 peeled, finely diced yukon potato and one and half large sweet beets, peeled and diced. Cover w/homemade chicken stock and simmer until tender. Taste for salt and pepper. Add a dribble of red wine vinegar and teeny squeeze of lemon. Top with whole milk yogurt. (live a little)

I served it with crusty bread and a side of sauteed romaine, tossed with finely diced gently sauteed red onion, fresh thyme, fresh parsley and fresh tarragon. Finished the romaine with a little butter off the heat.

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