August 4, 2009
Borscht is such a refreshing and healthy summer soup that often gets overlooked. This recipe was taken from David Tanis’s A Platter of Figs (a great cookbook for those looking to buy another for your collection). I made this as a starter for 70 guests at my daughter’s end of the school year appreciation luncheon. The beets were just popping out of my garden, and I thought it would be so fun to use them in a non-traditional sort of a way. I prefer yellow beets for this soup instead of red ones, because I think the color makes the soup a more appetizing shade than the typical bright-pink borscht. To make the soup an even more vibrant golden color (because the beets lose some of their intensity after cooking) I added a dash of ground turmeric. Additionally, I used Greek yogurt thinned slightly with whole milk, and a nasturtium pesto (below) to garnish in lieu of the herb garnish David Tanis suggests.