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Chilled Buttermilk Borscht from Jeremy Salamon
Ingredients
  • 2 pounds red beets, peeled and halved
  • 2 large shallots, sliced
  • 2 garlic cloves, smashed
  • 2 dried bay leaves
  • 4 teaspoons teaspoons red wine vinegar or Chamomile Vinegar (page 194), plus more as needed
  • 1 tablespoon sugar
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 1 cup full-fat buttermilk (Use really good quality, such as Five Acre Farms or Ronnybrook)
  • subheading: To plate:
  • Pickled grapes
  • Fennel seeds, toasted and ground
  • Olive oil
Steps
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