Featured Cookbook

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1. New York Deli Borscht

2. Bouillabaisse

3. Vietnamese Beef Noodle Soup (Pho Bo)

Book Description

Soups and stews are much-loved kitchen standbys, and the reasons are obvious: they can be made out of just about anything on hand, they can serve as a starter course or as a nutritious one-pot meal, and most can be made ahead of time. So it's no surprise that the folks over at The Joy of Cooking headquarters thought to devote an entire volume of their All About series to these fabulous dishes. Adapted from The Joy of Cooking, this volume is coauthored by original Joy author Irma Rombauer, her ...

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Joy of Cooking: All About Soups and Stews

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: October 2000

ISBN: 0743202104

Publisher: Scribner

Hardcover

ORDER/INFO

About the only thing deli borscht has in common with traditional Russian Borscht is the presence of beets. This version is light and contains no fat. It is usually served cold but is also satisfying hot. For a more substantial dish, add warm, quartered new potatoes. Though many types of beets are available at market these days, use a red beet for this soup. If you find unwilted greens attached to your beets, wash and dry them, then chop and stir them in at the last minute for an untraditional touch. This borscht can be pureed if a smooth soup is desired.

Makes: about 5 cups

• Combine in a soup pot:

• 3 cups water

• 1 pound beets, peeled and cut into thin strips

• 1 large carrot, peeled and cut into thin strips (optional)

• 1 clove garlic, minced

• Bring to a boil, reduce the heat, and simmer until the beets are tender, 5 to 10 minutes.

• Stir in:

• 2 tablespoons fresh lemon juice

• 1 1/2 teaspoons salt

• 1/4 teaspoon ground black pepper

• Serve hot or cold, garnished with:

• Sour cream

• Snipped fresh dill

PREPARING BEETS
A source of sugar, beets are an intensely sweet vegetable with a trace of sharpness. Once there was just the crimson beet, but now beets are also gold, orange, white, and candy striped. Beets are best from summer through early winter When selecting a bunch of beets, choose the bunch with the smallest leaves that are in the best condition. The greens are an indication of freshness for the roots; if they look moist and fresh, the roots will be too.

Cut off the leaves, leaving I to 2 inches stem on the beets, and keep the rootlets, or tails, in place.

Pack the beets and leaves separately in perforated plastic vegetable bags and store in the refrigerator crisper Scrub beets well before cooking.

More From This Book:

1. New York Deli Borscht

2. Bouillabaisse

3. Vietnamese Beef Noodle Soup (Pho Bo)

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