Friday, October 9, 2009

Chicken Borscht

The word Borscht connotes a heavy, old world dish that your grandparents ate, but borscht can be surprisingly light and savory.
This recipe from Saveur magazine goes easy on the potatoes (I went even lighter by cutting the 3 potatoes to 1-1/2). I skipped the beans and tomato paste and used one plum tomato instead of grape tomatoes, and parsley instead of dill.
My mother in law adds some diced boiled egg when serving borscht, and some thinly sliced lemon that adds some contrast.

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