My favourite food time of year is upon us. Our gardens are offering up beets, onions, potatoes, peas, cabbage, carrots, dill, bacon, sour salt and cream. OK fine, maybe Safeway is providing the bacon and cream. Sour salt is a bit more of a challenge.
Above you see a bowl of my Mom’s finest borscht. Your Mom might make it different than my Mom. I can hear you, in fact. “But we use beef!”. “We shred our veg!”. “Sour salt? We use vinegar!”. I have every confidence your borscht is every good as my Mom’s borscht. And this world is big enough to have all the variations on a theme we can muster up.
I love borscht. For many reasons. Finding a piece of bacon is a treat. It’s a way for me to eat my vegetables. I think it is the most beautiful of soups with that glorious gem-like purple-red colour (it washes out very well, by the way, when it gets on your whites). The smell of dill and sour and sweet and onion and bacon and beets transforms the apartment into a country Baba’s kitchen. And, best of all, it serves up well next to a rustic piece of bread with shavings of ice cold butter on top.
Mom made up a GIGANTIC batch, and we scored 2.5 quart jars of the stuff. Without added cream or sour cream, it will keep for several weeks in the fridge. But it simply won’t last to have to worry about best-before dates.