The second Ukrainian dish that Joe made in the Gilmore Park Church Community Kitchen was Borscht.
The above beet soup was slightly tangy and the beets were sweet. I once heard from a commentary by Dr. Art Hister on the Global Morning News that beet root juice helps lower blood pressure and thus helps to prevent cardiovascular problems.
- 8 cups cold water or chicken/vegetable broth
- 1 teaspoon salt
- 1 medium onion, chopped
- 3 beets, cut into thin strips or coarsely grate
- 3 medium carrots, cut into thin strips or coarsely grate
- 2 garlic cloves, crushed
- 3 pepper corns
- 1/2 cup half & half
- 2 tablespoons lemon juice
- 2 tablespoons flour, optional (to thicken soup if preferred)
- 1/2 pounds green beans, cut into 1″ length
P/S: the potatoes in the photo above were for the Potato Perogies recipe.
Joe brought along his manual food processor for show and tell in the kitchen. He prefers to use the manual one than the electric food processor. He’s an old school guy.
Joe also brought a hand written family cook book which his dear friends made for him. How many do you have your family favourite recipes documented? I do; on chowtimes.wordpress.com.