February 25, 2010 in
soups
I come from a country where beetroot soup is sacred. We call it “barszcz” but the name has been internationally butchered and bastardized and you may know it as “borscht”. We usually eat it for Christmas with little mushroom-filled dumplings, which we call “uszka” (meaning “little ears”). Barszcz is probably my favorite childhood soup and, understandably, messing around with other beet soup recipes feels like a sacrilege or a betrayal of sorts, not to mention, it could get you disowned by your grandma… but when I saw this recipe in yet another cookbook gifted to me by my awesome parents-in-law, I knew I had to try it, if only because there is almost a whole year till next Christmas.
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The first time I encountered hummus, I was eighteen years old and had no clue what it was. I knew it had to be something special, because my ex-boyfriend threw himself at it with a savage scream and, frankly, with more excitement and enthusiasm than when throwing himself at me. I could now grace you with a monologue on the superiority of my attributes over those of pulped chickpeas but there is no need to digress. You see, hummus really is special, it’s tasty and healthy and quite addictive, once you get a taste for it. So, all I would like to say to the ex-boyfriend is: I understand… and after a brief consideration, I forgive… however, after some more consideration, I will not forget.
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