Soup and a Sandwich

Posted by Sandy Gluck

Soup and sandwich -– the perfect pair! Dr. Brent's farm is up north, so it has yet to reach its full bounty -– but boy, does he have beets. And beets call for borscht -- a cold one. 

Since I have to make a sandwich for my show (it is, after all, sandwich day), I came up with the perfect solution: a sandwich that is a riff on what you might find as a garnish for borscht. Ingenious!

Check it out and let me know if you like it.

 

 

 

 

THE RECIPE: Cold Borscht

Ingredients
2 1/2 pounds beets (about 8), without roots
3 carrots (about 12 ounces), thinly sliced
1 large onion, halved and thickly sliced
5 garlic cloves, peeled and halved
1 tablespoon vegetable oil
3 tablespoons cider vinegar
1 1/2 teaspoons coarse salt

Directions
1. Preheat oven to 400 degrees. Wash beets, wrap in foil, and place on a parchment-lined baking sheet (less mess). On a separate rimmed baking sheet, toss carrots, onion, garlic, and oil. Roast carrots, tossing occasionally, until tender, about 20 minutes. Transfer to the bowl of a food processor.

2. Continue roasting beets until tender, about 50 minutes longer. (Or microwave the beets: Place in a microwave-safe dish and microwave on high until tender, 12 to 15 minutes, depending on size.) When cool enough to handle, use a paper towel and slip off skin. Quarter beets and add to processor with carrots. Add 3 cups water, vinegar, and salt and puree until smooth. Refrigerate and serve chilled.

THE RECIPE: Cream Cheese, Radish, and Apple Sandwich

Ingredients
1 bar (8 ounces) reduced-fat cream cheese, room temperature
Coarse salt and ground pepper
1 scallion, thinly sliced
8 slices dark or seven-grain bread
6 radishes, thinly sliced
1 small apple, halved, cored, and thinly sliced

Directions
Season cream cheese with salt and pepper; stir in scallion. Spread cream cheese mixture on one side of each slice of bread. Top with radishes and apple, and close.

Catch next week's sandwich on my radio show, "Everyday Food," on Sirius channel 112, Wednesday at 11 a.m. ET.

Comments

[Gabi]

Lovely combination! I love the cold borscht and topped mine with a tiny little horseradish cream drizzle.
Thanks!

[joanne]

love the soup and sandwich idea

[sandygluck]

horseradish cream - perfect