How Pale Is My Borscht

[desperance]

I made borscht in the slow cooker overnight, and it's really odd how all the colour has leached out of the beetroot. The borscht is in fact not pale, it is redolently ruby, but the chunks of beet are positively pallid.

Tastes good, though. In my head I have invented a fancy version, where you get a bowl of the-ingredients-chunked-up-in-the-stock, much as it is now, only within that bowl is a little bowl of deep-fried bread, and within that is a liquidised version of the same soup. Different colour, different texture, the same flavours but with a totally different mouth-feel. How's that for froufy? I shoulda bina chef...

I shouldabin anything but a writer. Have been unaccountably depressed & inadequate for twenty-four hours now. Not even playing with the new toy. Nothing to write, nothing to do. Bleah.

Comments

[desperance.livejournal.com]

Could be, I guess - once you've got the colour and flavour out, there's an argument for removing the object. I've certainly seen recipes that say to do that. Others that want it grated, others that leave it in chunks as I do. I like the crunch of it, and I wasn't really troubled about the colour, it was just unexpected and interesting. It's the first time I've slow-cooked it overnight.

And yup, I can do dill. My own weed, in the summer; it dies off winter-time, but the Asian store up the road always has it fresh.