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.