Classic Russian Borscht

Ingredients

Stock

• 1 lb (450 g) beef stew meat + soup bones
• 8 cups water
• 2 tsp fish sauce (nam plam/Oyster brand)
• 1 bay leaf
• 1 small onion or 1/4 stalk of leek
• 1 med carrot

Soup

• 8 tbls butter
• 1¾ lbs (795 g) beets, roasted and peeled
• 4 medium carrots/parsnips, finely chopped
• 3 large stalks celery, diced or 1 medium celery root, shredded
• 1 large onion, chopped
• 1 large starchy potato (such as Russet), scrubbed and cubed
• 4-5 cups cabbage, thinly sliced into shreds
• ½ teaspoon coarse kosher salt (use a bit less if using fine salt)
• ¼ teaspoon ground black pepper
• 3 tablespoons tomato paste
• 2-4 tbls lemon juice (to taste)
• 4 large cloves garlic, minced
• Sour cream, for garnish

Instructions

1. Brown meat/roast bones and make 8 cups of beef bone stock (30 min to 2 hours in the pressure cooker, or overnight slow cooker).
2. Strain and reserve stock, chop meat into bites, and freeze bones (waste not).
3. In large pot, melt butter (yes, all of it) and saute carrots/parsnips/celery/celery root/onion until soft. Stir in tomato paste.
4. Add beef stock, beef, potatoes and cabbage. Simmer until soft.
5. Stir in shredded beets, garlic, lemon juice and other seasonings. Warm, taste, adjust and consume with healthy dollops of sour cream.

This is an approximate reconstruction of the Classic Russian Borscht from The Girl's Guide to Guns and Butter, which sadly appears to have disappeared from the internet.

Tahini Chocolate Truffles

Ingredients

SERVINGS: MAKES 20

• 3 ounces bittersweet chocolate, melted
• ½ cup tahini (thicker is best for a firmer truffle)
• 2 tablespoons sugar
• 1 teaspoon real salt (or other flavorful salt), plus more
• 1 teaspoon vegetable oil
• ¼ cup black wild rice

Preparation

• Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
• Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
• Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
• Do Ahead: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.