Need a new recipe to mix things up this summer? Look no further than Allen Ginsberg’s recipe drawer. The poet’s summer borscht recipe is pretty solid (though personally I’m partial to this borscht salad), and thanks to the Internet, now you can make it yourself:
Allen Ginsberg’s Borscht
April 21, 2021
Ingredients
For the Allen Ginsberg’s Borscht
- 12beets with stems and leaves
- sugar and lemon to taste
Preparation
To make the Allen Ginsberg’s Borscht
- Step 1
Chop beets to bite size salad-size strips
- Step 2
Chop stems & leaves also like salad lettuce
- Step 3
Boil together lightly salted to make a bright red soup
- Step 4
With beets soft – boil an hour or more
- Step 5
Add sugar and lemon juice to make the red liquid
sweet & sour like lemonade
- Step 6
Chill beet liquid
To make the Allen Ginsberg’s Borscht
Serve with (1) Sour Cream on table
(2) Boiled small or halved potato
on the side
(i.e. so hot potatoes don’t heat the
cold soup prematurely)
(3) Spring salad on table to put into
cold red liquid
1) Onions – sliced (spring onions)
2) Tomatoes – sliced bite-sized
3) Lettuce – ditto
4) Cucumbers – ditto
5) a few radishes