It’s beautiful to look at and its unusual color makes it look like bubble gum. The texture is silky smooth and it coats your mouth to satisfy the entire taste spectrum. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Avenue, LIC www.bearnyc.com www.ChefNatasha.com chef's corner Directions: • Sift and break Mix the minutes.and cut plastic minutes. • Beat • Divide small 1/borscht” It’s summer and you’re at the farmers market. Beets are bountiful this season, and you buy some along with parsley, blueberries and dill. On the way home you pick up some sour cream or Greek yogurt. Now, you want to impress your dinner guests and do something different, exciting, and memorable! Roasted beet salad, again? No, you have a world-class recipe up your sleeves tonight. Borscht is a serious matter. I stand by my mother’s borscht as the world’s best borscht ever! I’ve heard many make the same claim about their mothers’ and grandmothers’ borscht – it’s a sensitive topic. Ukrainians make it different from Russians, and Polish people make it different from the Germans – you get the idea. And then there is hot versus cold borscht, which is the real deal? I’ll tell you this much and you can take my word for it: Ukrainian Red Borscht is always hot, it’s very hearty and dense, tomato based, with some beets and lots of cabbage, and it’s traditionally made with lamb or beef stock. Russian Red Borscht has more beets, and can be served hot or cold. Polish borscht is very beet centered and has a larger broth to vegetable ratio. There is also Green Borscht, which is made with sorrel and served with a crumbled egg. All other types of borscht are imposters! Except for one – the one I created at Bear and has become a cult classic. It is the modern take on chilled borscht. CHEF NATASHA POGREBINSKY Photo by Bradley Hawks “Bubblegum Borscht” RECIPE Ingredients: 4 medium beets – boiled in simmering water until tender 1 pint of sour cream or plain Greek yogurt For garnish: fresh dill, parsley, radish and blue berries Tools: Blender or Vitamix Directions: • After cooking, peel the beets and dice into 1 inch cubes. Let cool. • Blend with sour cream/ yogurt on full speed until completely emulsified. • Add salt, pepper. If it is too thick, add water. It should be a light pink color. Refrigerate to chill about 20 minutes. • Thinly slice a radish. Pick fresh dill and parsley. Serve: • Pour into chilled bowels, garnish with fresh herbs and some sliced radishes and blueberries. Makes (4 servings) Ingredients: 4 eggs 2 cups 1 lb mix (Ask remove sausages) Butter Salt,Dill or Boiling Rolling 2” round Small “Bubblegum
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