It’s unpleasantly hot and humid — we just had a thunderstorm drench us — so I decided to try something completely different and made chlodnik, a cold beet soup.
I found the recipe here. If you try it, caution: the proportions there are sufficient for a whole family of 6 or more. We’re going to have chlodnik oozing out of our pores for a few days. Next time I’ll cut everything in half.
The flavor is interesting. Imagine digging up everything in a Slavic peasant’s garden, chopping it up fine, and drowning it in yoghurt, kefir, and sour cream.
It’s cold, though, which was the important criterion.
Gazpacho ain’t half bad.
It looks delicious and refreshing, but you’re overcooking your hard-boiled eggs. That green ring around the yolk is a sure sign. Try this: put the eggs directly from the fridge into a pot of cold water, bring it to the boil, boil them for exactly seven minutes, then immediately dunk them in a bowl of ice water — a lot of ice! — to stop the cooking in its tracks. Let them sit in the water until they’re completely cold. Perfect eggs every time.
Being ‘almost’ vegetarians, I must ask, PZ, are eggs ‘kosher’ for you as a vegetarian? And, I certainly don’t want to trigger a widespread argument about ‘fetal chickens’.
robertmatthews
“you’re overcooking your hard-boiled eggs.’
You beat me to it!
Remember, different people have different tastes.
I myself like near-gellid yolks, but my wife goes for full hard.
(Or, presumably over his near 7 decades PZ has had some practice at cooking it how he and his like it)
It’s a fair cop. I’ve never made this before, so I got distracted by all the other ingredients while boiling the eggs.
And we are lacto-ovo pescatarians to be fully categorical.
“lacto-ovo pescatarians” – Council of 1879 or Council of 1915? : )
Larpar@8…
“Council of 1915? Die heretic!”
Mammalless.
Think I’ll pass on this one. I’ve just have never been one with the beets.
The temp outside being 98°F right now, I pulled out from the freezer, a vacuum-sealed bag of gazpacho I made last summer, with vegies from my garden. Had it with a rye bread pita I made. Oh that hit the spot!
The beet color will make it through your system undiminished.
So be advised; You probably won’t need to call your gastroenterologist tomorrow morning.