LCBO Food and Drink Holiday 2015

FLAVOURS  A WORLD OF SOUPS

RED DRINKING BORSCHT

A vegetable-based consommé-style soup called Barszca Czerwony is a Polish borscht that is also referred to as clear or red borscht. This beautiful crimson strained and drink- able version of borscht is often enjoyed on Christmas Eve. 6 medium-size beets with their tops 2 carrots 1 onion 1 white potato 1 celery stalk ½ Granny Smith apple, peeled 4 garlic cloves 11 to 12 cups (2.75 to 3 L) vegetable broth ½ cup (125 mL) freshly chopped dill 3 tbsp (45 mL) freshly squeezed lemon juice 1 tbsp (15 mL) white vinegar 10 allspice berries 3 bay leaves 12 dill sprigs for garnish 1 Trim beet tops and coarsely chop. Wearing gloves, peel beets, then dice. Place beets and tops in large deep pot. Finely chop carrots, onion, potato, celery, apple and garlic. Add to pot along with remaining ingredients except garnish. 2 Bring to a simmer over medium-high heat. Reduce heat to medium. Gently simmer for 1½ to 2 hours until vegetables soften. Adjust heat as needed so mixture doesn’t vigorously boil; otherwise it will lose its bright colour. Let cool. Strain through fine-mesh sieve. If mak- ing ahead, let cool completely. Will keep well, covered and refrigerated for 3 days or frozen for at least 1 month. Before serving, gently reheat over medium heat. Pour into teacups. Garnish each with a dill sprig. Makes 9 cups (2.25 L) for 12 starter servings

POLAND

SIMPLE SIDES Traditionally mushroom– filled dumplings called uszuka (meaning little ears) are served with this soup. It is also delicious served alongside pierogies.

WHAT TO SERVE Rosehall Run Defiant Pinot Noir VQA LCBO 307769, $18.95 Louis Jadot Bourgogne Pinot Noir VINTAGES ESSENTIALS 162073, $21.95

186  FOOD & DRI NK HOLIDAY 2015