Chef Adam Anderson, formerly of Lucia's in Minneapolis, is on fire! One look at this week's farmshare bounty from Harmony Valley Farm, and he sent me not one, not two, but three recipes using the fresh, local ingredients in the box. Here's number 2:
Chilled Golden Beet Borscht with Fresh Dill and Chive Crème Fraiche
Serves 5-6
Ingredients:
- 4 Med.-Lrg. Golden Beets, peeled and rough chopped
- 1 Medium Sweet Onion, diced
- 3 Cloves Garlic, minced
- 1 Stalk Celery. diced
- 1 Medium Russet Potato, peeled and diced
- 4 Tbsp. Olive Oil
- ½ Cup Dry White Wine (Chardonnay)
- 4 Cups Vegetable or Chicken Stock
- 1 Medium Lemon
- tt Salt and White Pepper
- 1 Cup Crème Fraiche
- 4 Tbsp. Chive, Chopped
- 2 Sprigs Fresh Dill
* You can make homemade crème fraiche by combining 1 cup whipping cream and 2 tbsp. buttermilk. Mix well and let sit out, covered at room temperature (70°-80°F) overnight (at least 8 hours) until mixture thickens.
Preparation:
- In a pot over medium heat, sweat the onion, garlic, celery, beets and potatoes in 4 tbsp. olive oil. Season with salt and white pepper. Sweat until the onions just turn transparent.
- Deglaze pot with ½ cup white wine and let reduce slightly.
- Add chicken or vegetable stock to just cover the vegetables and simmer until vegetables are tender and fully cooked. Make sure to adjust seasoning while vegetables are simmering. This will prove very important in the overall taste of the end product.
- While the borscht is cooking, add the chives to the crème fraiche and season to taste with salt and white pepper.
- Once the vegetables have reached their desired doneness, puree the borscht mixture in batches until very smooth. Chill borscht and upon service, make sure to adjust the seasoning and squeeze in the fresh lemon to taste, this will brighten the flavor.
- Garnish with small sprigs of fresh dill and a dollop of the chive crème fraiche.
