Spelunking through caves of culinary history, one can be fascinated with subtle victory. Rivalry in cuisine has always elevated nationalism with gastric enthusiasm. Authentic prodigies of innovative skills create an ingenious feat that is always a thrill. Skills so diverse can never be imitated or rehearsed. An hourglass of time will always remember a favorite of mine.
Oh, the blessed beet, an ingenious feat, now my spirit is forever complete.
Considered a vegetable, sweet as a fruit, simplicity is its absolute root.
Gatherings of thee, consist of three, now I hope you are starting to see.
Borscht nears my heart, and most definitely imparts, true mastery of this ancient art.
A prism of insight and showmanship kindled those who didn‘t believe.
Stargazing was truly amazing and the menu was also worth praising.
The finest caviar and Russian vodka mesmerized my fanciful palate. Woody and Mia, right next to me, was definitely the place to be.
Le Cirque was listed in the program of hot spots. Reservations at the Four Seasons was an absolute must. ‘21’ enticed the CEOs of corporate America. But the moguls of show business would only flow, to the place of status quo, located at 1–5-0 between Sixth and Seventh Avenue.
John Springer, a legendary press agent, was surprised to see Sydney Pollack lunching with Dustin Hoffman’s wife and another more middle-aged woman.
Springer didn’t realize Hoffman was practicing his role of Tootsie. Little did anyone know, this show of power and dough, would be a scene of a queen that made us scream.
The Russian Tea Room opened in 1927 by former members of the Russian Imperial Ballet as a gathering place for Russian expatriates. This ancestral hall was the source for all. Tea was sipped by way of glass, friendship is always the keeper of class.
In 1765, Boulanger served creamy sheep’s feet. This restaurant was considered the first and the place to beat. During the French Revolution, abolition of guilds, with common skills, laid the scene for food and caffeine.
In 1771, Dictionnaire de Trevoux, claimed “restaurateur” was someone gifted in the art of broths. How far we have come from such a thought. Friends and foe, no matter whom you know, praise chefs who are employed, who bring us much anticipated joy.
Borscht:
This Eastern European beet soup is rich in stock and can be served either cold or hot.
Secret Ingredient — Variety. Variety’s the spice of life, that gives it all its flavor … William Cowper
Ingredients
- 4 cups beef stock
- 4 cups chicken stock
- 1 pound meaty beef shank bone
- 1 meaty chicken back
- 2 strips bacon
- 1 sweet onion, coarsely chopped
- 4 large beets, peeled and chopped
- 2 small potatoes, peeled and coarsely chopped
- 4 carrots, peeled and ends removed
- 2 small cloves garlic, peeled and finely chopped
- 2 cups thinly sliced cabbage
- 3 tablespoons white vinegar
- 2 teaspoons fresh lemon juice
- 3/4 cup fresh dill
- 2 teaspoons thyme
- 3 sprigs for garnish
- 1 cup sour cream
- Kosher salt and pepper to taste
- In a large pan, bring stock to boil. Add meat, onions, carrots and garlic. Cover and simmer for 2 hours. Remove from heat, allow to cool and discard meat.
- Refrigerate 4 to 6 hours. Skim any fat, puree vegetables in a food processor and add back to stock.
- Bring to boil, add beets, potatoes and lemon. Simmer for 30 minutes.
- Add cabbage, dill and thyme. Simmer for another 15 minutes.
- Stir in vinegar when soup is finished.
- Serve with a dollop of sour cream and fresh dill. Serves 4
Fun Culinary Facts and Tips to Share
- Borscht is a soup from Eastern Europe that is traditionally cooked with beets as the focal point.
- Do not throw away the top leafy green part of the beet. Sauté them in a little chicken stock and garlic.
- Lemon helps retain the beautiful color of beets.
- A dollop of sour cream is considered the proper garnish for borscht.