Grandma Guzzie’s Pickled Beets

June 19, 2016

Author: Jamie Tzioumis

Grandma Guzzie always had this on her stove. Warm pickled beets make me think of hours in the kitchen with her.

Ingredients:

Beets

3 cups apple cider vinegar

1 cup orange juice and orange zest

1 tbs peppercorn

1 tsp cloves

1 cup kosher salt

1 bay leaf

½ tsp whole mustard seed

1 cup water

Preparation:

Place pickling spices and liquids in pot to boil.

Peel beets, slice, and poach in boiling liquid until tender

Take beets out and cool liquid

Place in jar or eat warm because YUM

My Grandmother’s Borscht Soup

May 2, 2014

Author: Mark Lieberman

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 cups beef broth or vegetable broth

1 medium russet potato, peeled and diced

1 cup shredded green cabbage

1-teaspoon salt

1/4 teaspoon freshly ground black pepper

1⁄2 tsp allspice, ground

1 smashed garlic clove

1 1/2 cups roasted & diced beets

3 teaspoons red-wine vinegar

1/4-cup sour cream

1 tablespoon freshly grated horseradish

1 tablespoon fresh parsley, lightly chopped

2 tablespoons fresh dill, lightly chopped

Preparation:

In a medium saucepot, heat the oil and add the onions. Cook the onions until translucent. Add the broth, potato, cabbage, and salt. Cover with a lid and cook for 10 minutes.

Add the diced beets, black pepper, garlic clove, allspice and black pepper. Cover with a lid again and cook for another 25 minutes.

Add the vinegar, then turn off the heat and stir in the parsley and 1⁄2 the dill. Taste and add additional salt and pepper as desired.

To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh horseradish and dill.