Thyme for lunch

Last weekend, I attempted to recreate the delicious borscht I enjoyed at Local Harvest Cafe.  My first thought upon tasting my creation?  Major flop.  Great sadness ensued.

But not all was lost.  The leftovers tasted good — I learned a few things in the process of coming to like it.  First, you can serve borscht warm or chilled, but I HIGHLY recommend chilled.  Second, add creamy white stuff, either sour cream or yogurt (pictured above) — this is important!  Third, it’s kind of a salty soup.  I’m a bit of a salt-phobe, so this one is hard for me, but again, important here.

I enjoyed the leftover borscht (properly chilled) for lunch today, along with a quickly concocted rice-lentil salad.  I started with leftover cooked lentils, to which I added brown rice, cucumbers, raw garlic (minced), olive oil, fresh thyme, s&p, and a bit of leftover vinaigrette from a previous salad.

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