team edward. scissorhands.

so i'd never thought i'd say this, but i've made an obcene soup. pretty undexpected.

 
had a friend over for lunch and i was going to make borscht  (tough without a recipe, so don't kill me for not making a proper borsjtj. could have called it beetroot soup but where's the fun in that?) but although it turned out very nice i couldn't get over the feeling this soup gave me.. it was rude?!


so why obcene? well. the color. bright red that mostly resembles blood. if i were to throw a halloweenparty i'd serve this as a starter. though i'd probably exclude the garlic. any non sparkling vampire whould love this soup (sans garlic as said) i can't really explain. but yeah, the f* you of soup somehow.


now to begin with, i burnt the unions. so back to the choppingboard. then we had some wine and everything went smoothly from there. (don't worry, it was after twelve, and i needed wine for the soup) so it really is a no noncense dish, though keep an eye on the unions...this made a big batch, so i had it for lunch a day later with some fresh out of the oven home baked baguette. which was really nice.

 the recipe.
(i made this as a midweek dinner so measurments are approximated)
beetroots about 7 small (this made quite a large batch so might want to add/subtract depending)
celeriac about 6*6*4 cm (6 long, 6 wide, 4 deep)
2 average sized potatoes
one small (half of a larger one) onion
5cm leek (white part)
3 cloves of garlic (my friend has a cold)
splash of wine


chop up the onion, leek and garlic, and pan fry on medium heat. (whatch so it don't burn) when it's softened add the wine. remove the pot from the stove and add the vegetables, peeled and cut into slices, pour on water, barely covering the veggies. put it to boil and let simmer. now depending on size and ehm. freshness? of the beetroot, boilingtime ranges from 30 to 60 min. (i also added i think 2 bouillion cube (stock cube for all you non americans :)


but season to taste, i used a fairly slage splash of wine, since i wanted that aciddity, but balsamic vinegar or lemonjuice whould also have sufficed. when the beetroots are ready, use a blender to mix it togeather. if needed add more water. serve with sourcream or creme fraiche, and some nice bread. (vodka on the side is optional, but might improve the taste)

so i just have to explain. i'm not going to make any grand cakes or macaroons or anything to difficult in the future, see this is my stove.

jupp. plus i haven't learnt it yet with the temperatures and such so everything i make is an adventure. but hey. at least i can get some exitement for free.