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06/28/2022

Jenny Conlee cooks Borshch: Marti's Music Kitchen

By MARTI MENDENHALL // Portland legend Jenny Conlee, who you might know from The Decemberists or any number of other ventures on the side (The Minus 5, Casey Neill and the Norway Rats, Black Prairie etc); but on this episode of Marti’s Music Kitchen, she’s also a gardener, a self-proclaimed music geek and chef.

Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! Today, we’re in the kitchen of Portland legend Jenny Conlee, who you might know from The Decemberists or any number of other ventures on the side (The Minus 5, Casey Neill and the Norway Rats, Black Prairie etc); but on this episode of Marti’s Music Kitchen, she’s also a gardener, a self-proclaimed music geek and chef.

Jenny, along with her husband Steve Drizos, also have composed and recorded music for documentaries and short films, as well as podcasts and commercials.

As Jenny tells stories about being on tour, her family, and so much more, she’s also going to walk us through cooking Borshch, packed with fresh veggies straight out of her garden. The recipe is inspired by her husband Steve’s heritage. As we wait for it to cook, Jenny will take to the stage that is Jenny’s living room, adorned with a piano and accordion, to perform a few pieces for us.

Listen along to learn some cooking hacks, experience stories, and hear some great live music on this episode of Marti’s Music Kitchen!

RECIPE

ingredients:

2 lbs uncooked red beets, peeled

2 carrots

2 celery sticks

3 tbsp. butter (or olive oil for vegan soup)

2 onions

2 garlic cloves chopped

4 tomatoes, peeled, seeded and chopped (or a 12oz can of diced tomatoes)

1 tea ball or piece of muslin tied with a string

1 bay leaf

4 cloves

8 peppercorns

5 cups veggie broth

1 lemon, juiced

salt and pepper

optional: sour cream, dill, and boiled eggs for garnish

Cooking:

1. Chop the beets, carrots, and celery into small pieces.
2. Melt the butter in a large pan, add the onions and cook over low heat for 5 minutes
3. Add the beets, carrots, and celery and cook for 5 more minutes, stirring occasionally.
4. Add the garlic and tomatoes to the pan and cook while stirring for 2 minutes.
5. Place the bay leaf, cloves, and peppercorn in a tea ball or piece of muslin.
6. Add the tea ball to the pan with the stock.
7. Bring to a boil, reduce heat and simmer covered for 75 minutes.
8. Stir in the lemon juice and season with salt and pepper.
9. Garnish how you like.

This soup makes 8 big servings and can be served hot or cold.

 Be sure to check out our  “Quick Bites” of Jenny’s LIVE performances and highlights from the show  - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers! https://www.youtube.com/user/MartiMendenhall

Jenny Conlee:

https://www.facebook.com/JennyConleemusic/

http://www.decemberists.com/

https://jennyconlee.com/

http://blackprairie.com/

Marti’s Links!

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!

https://martimendenhall.com/cookbook-store.html

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