• The Recipe: Mom’s Potato Vinaigrette
• The Song: Tecumseh

Soak beans overnight, Discard water, then cover with water again. Bring to boil, then reduce heat and let cook for 11/2 to 2 hours, until soft. Add water, if needed, during cooking. (In a pinch you can use 1 cup of canned beans (drained), but they don’t compare in taste to the ones you cook yourself).

Peel potatoes and boil until pierced easily with fork. Do not overcook.

Boil beets until easily pierced with fork. Start these before potatoes, as they will take longer to cook. When done, let sit in cold water for a bit, then peel the skins off.

When potatoes & beets have been cooked and drained, chop them into bite size pieces.

In a big bowl, put potatoes, beets, beans (drained), chopped sauerkraut, chopped onion, and cilantro.

Make dressing. Pour dressing over ingredients in bowl, add salt and pepper and mix thoroughly. Serve semi warm or cold.

The tune this time is an original of mine from the new CD, “Postcards.” Inspired by a personal hero of mine, the famous Shawnee warrior, Tecumseh. There are two very good historical novels written about Tecumseh that I personally recommend for anyone interested in learning about him. “Panther in the Sky” by James Alexander Thom and, “A Sorrow in our Heart: The Life of Tecumseh” by Allan W. Eckert. I wrote it as a fiddle piece, but it works well on the mandolin too.

Comments, questions or other recipes for borscht or other fine treats? Write to me at PO Box 11952, Minneapolis MN 55411 or send an e-mail to Borscht@PeterOstroushko.com.