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ROUSES.COM
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AT SEASON’S PEAK
Bonjour! French Breakfast
Radishes with butter and sea salt are a favorite in France where breakfast is typically
coffee and bread, either a baguette, croissant, pan au chocolat, or tartine (an open-
faced sandwich or slice of bread topped with butter or jam). This tartine is topped with
a spread of fresh radishes, butter and herbs, but for a simple French breakfast, top
French bread or a baguette with plain butter and slices of fresh radish. Bon appetit!
Radish Tartine
WHAT YOU WILL NEED
2
bunches radishes, washed, stems removed
12 tablespoons (1½ sticks) unsalted butter,
room temperature
2
teaspoons flaky sea salt
1
teaspoon finely minced fresh garden
herbs, like chives or tarragon
1
baguette
HOW TO PREP
Slice one radish into thin rounds for garnish; set aside.
Place the rest of the radishes in the bowl of a food processor and pulse until
finely diced. Wrap diced radishes in paper towels and wring out excess liquid.
Transfer to a medium bowl and add 4 tablespoons of the butter, salt and herbs.
With a rubber spatula, cream the radish, butter, salt and herbs together, adding
additional butter 1 tablespoon at a time.
Cut the baguette into thick slices. Spread radish butter on the tops and sprinkle
with additional salt. Garnish each slice with a sliced radish.
Bkycho! Borscht
Borscht, or borshch, is a hearty sweet-and-sour soup made
from red beets and vinegar. (The vinegar helps balance the
sweetness of the beets, and helps them keep their color.)
Borscht is originally Ukranian but is popular in Russia and
all over Eastern and Central Europe. Hot versions are usually
made with a meat stock, often with chunks of beef or pork,
and the sour cream is served on the side. Cold versions are
generally vegetarian, and the sour cream is stirred in.
Borscht
Makes about 10 cups
WHAT YOU WILL NEED
6 to 8 medium fresh red beets,
leaves removed
2
pounds trimmed beef chuck or pork shoulder
All-purpose flour, seasoned with Rouses salt and pepper
4
tablespoons Rouses vegetable oil
2
medium onion, chopped
4
celery ribs, chopped
4
medium carrots, chopped
8
cloves garlic, minced
2
tablespoons tomato paste
10 cups beef stock or broth
2
28-ounce cans whole tomatoes,
drained and chopped
4
medium turnips, diced
4
medium potatoes, diced
4
cups shredded red cabbage
4
tablespoons red wine vinegar
2
tablespoons fresh lemon juice
Rouses salt and pepper, to taste
Sour cream, for serving
Fresh dill, for garnish
1
baguette
HOW TO PREP
Preheat oven to 400 degrees.
Scrub beets until clean. Wrap individual beets in aluminum
foil, place on a baking sheet, and roast until tender, about
1 hour.
Dredge the meat in the seasoned flour; set aside. Line a
plate with a paper towel. Heat vegetable oil in a soup pot
or Dutch oven over medium-high heat. Add the meat and
brown on all sides. Transfer the meat to the paper towel-
lined plate.
Cook onions, celery and carrots in meat drippings until
the onions are translucent, about 10 minutes. Add the
garlic and tomato paste and cook until garlic is fragrant,
about 2 minutes. Add meat, broth, tomatoes, turnips and
potatoes, bring mixture to a boil, reduce heat, and let
simmer, partially covered, until the meat is just tender,
about 30 minutes. Stir in the cabbage and continue
cooking for another 30 minutes.
Peel roasted beets and cut them into ¼-inch half moons.
Add beets, vinegar and lemon juice to the pot and season
with salt and pepper. Simmer soup, partially covered, for
15 minutes. Serve.