If you are friends with me on Facebook, you may have been privy to some exciting news that I’ve been wanting to share with everyone. If we aren’t Facebook friends, we 1) need to solve that problem pronto, so email me at firstname.lastname@example.org and tell me how I can find you! and 2) will have to have a chat sometime very soon I am drafting up a big announcement post for the weekend that will provide a lot more details. You know how us bloggers love our announcement posts! This one should be fun.
Glad you were all as impressed as I was with Natalie’s culinary talent!
Today’s Guest Bender is all in the family. I was so excited when I found out recently that my cousin Kelli had started a blog: Brain.Guts.Hands. She is an awesome person and we go way back to our early years. Everything from dancing at weddings as little girls to riding our first-ever roller coaster together — the Pepsi Rickshaw at Mall of America, back when it was still called Camp Snoopy! We’ve seen and done a lot through the years and although I wish I could see her more often now that we’re older, I’m delighted to present her in VIDEO form for all of you!
Kelli will be paying tribute to our Polish heritage, with a recipe included. Enjoy!
Beets: It’s What’s For Dinner
Hey dudes! I’m Kelli and am pretty excited to be today’s Guest Bender. I’m also super pumped to share my delicious, easy peasy beet borscht soup recipe with you guys.
Some of you may be aware that Jenn and I are cousins and share a bit of Polish heritage, so I figured this Eastern European staple food would be a great way to pay tribute to our shared ancestry — plus, it makes for great mid-winter comfort food.
I adapted this recipe from a couple of different sources, but there’s really no “right” or “wrong” way to make borscht.
Here is what you will need to make the magic happen:
- 2 lbs beets, grated or diced
- 3-4 new potatoes (e.g. the cuties with the red skins), diced
- 1 large carrot, diced
- 1 large cooking onion, chopped
- 1 bunch dill, stems separated from fronds
- 6 cups water
- 2 cloves garlic
- 1/8 tsp mustard seeds
- 5-8 peppercorns
- 1 bay leaf
- Salt and pepper to taste
- Sour cream OR plain Greek or Balkan style yogurt
The very low-key cooking process is detailed in the video I’ve made for you guys. Enjoy!
Note: You may need to click out of Google Reader to see the video below
Thanks to Kelli for sharing a piece of Polish pie with all of us — er, I mean borscht!
Do any of you pay tribute to your heritage through cooking? If so, how?
I hope that you have some exciting weekend plans ahead of you!