21 January 2008

Hot Slavic

From the Real Paul Jones, Borscht Mexicali:

I took borscht the famous beet and cabbage cream soup South of the Border with some good results. The sweetness of the beets, the heat of the serraño peppers, a slight tang of lime and some chorizo made for a lovely fuschia colored soup which I accented with blue corn tortilla chips. Yummmm.

I started with a “Mexican Beet and Cabbage soup” from Epicurious and subbed serraño for jalapeño. Added some Mexican chorizo (before and after the blending as some in my family like to taste a chunk or two of meat now and then even in soups). To keep with the winter vegetable feel, I also added a few carrots. Some borscht recipes call for parsnips, potatoes, and vinegar. I passed on all of that.


That does sounds pretty good.

4 comments:

Manfred said...

I had some borscht up in British Columbia.

There's a community there of pacifist, religious Russians who came over with the financial assistance of Tolstoy back in the day. The Dukabors, as they're called, had a falling out with local Canadian authorities, which came to the point where the government was essentially locking Dukabor children up in state schools behind fences.

The restaurant was in an old hotel / bar. And the borscht, served with white bread and coffee, was perfect.

Jason said...

I've got Dukabor relatives that live in a small town in BC, called Grand Forks. Their history is really interesting,of course no one's children are locked up in state schools! but now a days I find they are just well mannered people who know how to make a Killer borscht. Vegetarian of course, because they believed the killing of animals was wrong. pretty interesting stuff.

Manfred said...

Yes, really interesting stuff. Did you read the article in The Walrus a little bit back about the Dukabors?

Given your family connections, I'm sure you understand the history much better than I do.

Anonymous said...

The Grand Forks Hotel has the BEST borscht and I would love to have that recipe...