B Is For Beets And B Is For Borscht..

Sunday night.

OK, I know I've already done B is for Boniato, but let's face it, who wants to eat boniato?

I certainly don't.
I fixed it one night, and I don't even remember what it was.
A root, right?

I've eaten it, and no thank you, no more.

`

I was trying very hard this morning to get another letter for my Alphabet Foray.
I was quite excited at yesterday's triple play: R(utabaga), O(xtails), and C(elery root).
That ROC'ed
So today, I was doin' crap in the background, when I look up and see Vagina Gardens on FoodNetwork TV.

My foodness, she was making Borscht - Beet Soup.
(I was trying to write "my goodness" and it came out 1 key over -
The F & the G are right next to each other.)
"My foodness"
I like that soooooo much better.

Oh My Foodness!!!!

Gina, with a loooong iiiiiiiiiiiii,
called for 5 medium beets.
(About 2 pounds without tops.)

The beets at FoodLion come 3 to a bunch.
I bought them.

I sliced the beets on both ends.

Then, the beets go into boiling water for 30-50 minutes until everybody is nice and soft.

I love the steam.

Here are the cooked beets.

Close up of cooked beet.

Cooked beets, beet juice.

Diced beets.

Love them beets.

Now here's what else is going into the mix:

1 1/2 cups beet cooking liquid
2 cups of my HOMEMADE CHICKEN CONSOMME
16 oz. sour cream
1/2 cup plain yogurt
1/4 cup sugar
2 TB lemon juice
2 tsp Champagne Vinegar

Now, HERE I BEG TO DIFFer.
2 teaspoons OF CHAMPAGNE VINEGAR?
That crap is like $15 for a tiny, tiny bottle.
And 2 tsp?

I dont' think anybody can taste that.
I'm going with my red wine vinegar crap.
It's on hand.

I'm adding my homemade chicken consomme to the beet joose.

The consomme and the beet joose are hot, so I added an ice pack to the mix.

Add in the sour cream.
And the yogurt.

The sugar.

Lemon joose.

This was no way near the pink that Vagina's was.

Must be that Hampton Beets are special.

Hampton Beets must be pinker and betterer.

I'm close to Hampton Roads.

She's East Hamptons.

Apparently a difference.

Pepper.

Add in the beets.
I likes the swirls.

Clean the cukes of seeds.
Ina suggested using English cucumbers.
HELLOOOOO,
They were $2.89 for ONE ENGLISH CUKE.
I bought the regular ones, for 89 cents each.

Cukes into the soup.

Scallions.

Guess who Rosie has been watching on FNTV tonight?

Double click and check out Dixie.



Dill in the pot.

Wallah!
Ina tells us to refrigerate for at least 4 hours.
I'm late tonight.
So I'm going for overnight.

Now, look at every end of every wrap box you have.

This is the PSA here.

There's a tab.

On every box.

Push it in.

To keep the roll from falling out.

Yeah . It works.

55 years old.
And an email to tell me this.

Now, the rest of the beet joose.


I didn't want to waste anything.

I hardboiled some aigs.
Put 'em in the beet joose with salt and vinegar.
One of Mr. H.'s faves.
Pickled aigs in beet jooose.