I Eat La.: Ukrainian borscht with a Louisiana twist | entertainment/life

Before writing this column, I was walking around the farmers market looking at what’s fresh and available and trying to decide on something new to share with you. However, I kept thinking, “I’ve already done that” as I walked past each table.

There was a lot to cook, but I didn’t know what to do with it. After I had researched very cleverly on the Internet while having breakfast, I must have thought of something new.

It turned out that most of the ingredients available that day would make something close to Ukrainian borscht. As I learned after reading a large number of recipes and watching several videos, borscht is a soup made from beets, carrots, cabbage, onions and potatoes, among other various ingredients. It seems to me that this dish works like a lot of iconic home cooking in our area – there are a few mandatory ingredients, but generally it’s up to the chef to prepare and adapt.

Borscht inspired by the farmer’s market

My market had all the basic borscht ingredients. To give it a Louisiana vibe, I used some sweet potatoes and some fresh kale. I also opted for golden turnips instead of the traditional red or purple. I only tossed half a bunch of kale into the soup, so I made surprisingly addictive kale chips with the rest.

My farmer’s market-inspired borscht turned out to be a hearty, cozy soup that we enjoyed on a rainy day. The combination of veggies and herbs was warm and comforting. I had never made this soup before, and I took some liberties with the ingredients based on what I had available. I probably shouldn’t even call it “borscht,” but I love saying the word.

This little excursion into new territory was successful. I’ll try to make a more traditional borscht soon. For today, this exercise has filled me with inspiration to try new things.

Borscht inspired by the farmer’s market

Makes 6 to 8 servings. Recipe is from Teresa B. Day.

1 pound unseasoned ground beef sausage

2 teaspoons salt (divided)

2 teaspoons black pepper (divided)

1 teaspoon granulated garlic

½ teaspoon celery seeds

4 tablespoons butter

1 medium onion, diced

3 medium/6 small beets, grated (2 cups)

3 medium/5 small carrots, grated (2 cups)

2 garlic cloves, chopped

2 sweet potatoes, diced

4 cups beef broth

1 cup of hot water

1 teaspoon dried dill or 1 tablespoon fresh dill

2 teaspoons parsley (divided)

4 cups kale, chopped (4 cups)

½ cup sour cream

1. In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add sausage and season with 1 tsp salt, 1 tsp pepper, granulated garlic and celery seeds. cook, then remove from the pot and set aside.

2. Add butter to saucepan and melt over medium heat. Add onions, beets, carrots, chopped garlic and sweet potatoes. Fry until the onion is clear and soft. Put the sausage back in the pot.

3. Pour in the broth and a cup of hot water and bring to a boil.

4. Reduce heat to a simmer and season with dill and a teaspoon of parsley. Cook for 30 minutes.

5. Add the kale to the pot and cook for another 10 to 15 minutes.

old chips1

Kale Chips

Kale Chips

For 4 people. The recipe comes from Teresa B. Day.

1 large bunch of kale

2 tablespoons olive oil

2 tablespoons vinegar

2 tablespoons breadcrumbs or panko

1 teaspoon of salt

1 teaspoon pepper

1. Preheat oven to 350 F.

2. Remove the middle stalk of the kale leaves and roughly chop.

3. Place kale in a large bowl. Drizzle the oil and vinegar over the kale and toss.

4. Sprinkle with breadcrumbs, salt and pepper and toss again.

5. Place the kale in a single layer on a large baking sheet.

6. Bake until kale is crisp but not overly brown, 8 to 12 minutes. Serve chilled.

This month season

  • You can find Louisiana grown produce such as asparagus, beets, broccoli, collards, carrots, cauliflower, collards, kale, lemons, lettuce, mustard greens, oranges, radishes, satsumas, spinach, and strawberries.
  • This list may look slightly different when you shop, as farmers’ markets across Louisiana have different vendors and different growing conditions.

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