Yep, I’m way behind on souping and writing. For my handful of dedicated readers, I apologize dearly. Life has presented me with some obstacles the past couple of months, so I, sadly, have been eating and writing less and stressing more. Will try to keep the next three posts short in order to catch up, but you can probably tell that being short is a bit hard for me.
Back on October 13th, MS and I went to Veselka since she had always wanted to go there. The restaurant tried t
o be playful with a Halloween theme, and “Trick or Borscht” decorated their back wall. Borscht, please! I was specifically there to try it, after all.
The two of us opted for a cup of the Ukrainian Borscht ($3.50; bowl $4.75) since we’ve both never had it before and weren’t sure if we’d like it. I had googled borscht beforehand to see what it actually was, and I knew that beets were usually the main ingredient. But, somehow, I still wasn’t prepared for a cup of deep fluorescent pink liquid. I felt like I was drinking a pink highlighter that was left to boil in some hot water. “You eat with your eyes first” has never been so true, and I had wee bit of a tough time getting past the color. (It does make for a nice photo though, huh?)
I also didn’t expect the vinegary sourness. Clearly I didn’t read enough when I googled. But once I ignored the pinkness, I could somewhat enjoy the sourness, beets, onions, tender beef, cabbage and big lima beans that made the soup. It wasn’t horribly bad by any means, but the coloring unfortunately turned me off for some odd reason. Weird texture and appearance don’t usually affect me.
So, after having tried my first borscht, if I had to do it all over again, I would say, “TRICK, please!” And that’s too bad because I’ve got more borschts on the list to try. But as they say, if at first you don’t succeed, try, try again. I’m willing to do that for soup.