I had to admit my culinary crime against Russian food to Alex Tropsha when I ran into him at the Weave yesterday. I took borscht the famous beet and cabbage cream soup South of the Border with some good results. The sweetness of the beets, the heat of the serraño peppers, a slight tang of lime and some chorizo made for a lovely fuschia colored soup which I accented with blue corn tortilla chips. Yummmm.
I started with a “Mexican Beet and Cabbage soup” from Epicurious and subbed serraño for jalapeño. Added some Mexican chorizo (before and after the blending as some in my family like to taste a chunk or two of meat now and then even in soups). To keep with the winter vegetable feel, I also added a few carrots. Some borscht recipes call for parsnips, potatoes, and vinegar. I passed on all of that.
Can be served hot or cold. Or poured on the streets to prevent icing!