Day: June 3, 2013

COLD SUMMER BORSCHT

Dozen beets cleaned & chopped to bite size salad-size Strips
Stems & leaves also chopped like salad lettuce
All boiled together lightly salted to make a bright red soup,
with beets now soft – boil an hour or more
Add Sugar & Lemon Juice to make the red liquid
sweet & sour like Lemonade
Chill 4 gallon(s) of beet liquid –
Serve with (1) Sour Cream on table
(2) Boiled small or halved potato
on the side
i.e. so hot potatoes don’t heat the
cold soup prematurely
(3) Spring salad on table to put into
cold red liquid
1) Onions – sliced (spring onions)
2) Tomatoes – sliced bite-sized
3) Lettuce – ditto
4) Cucumbers – ditto
5) a few radishes

Allen Ginsberg