Elina Nudelman started The Naked Beet blog a year ago, inspired by her favorite soup (borscht) and her love of cooking and entertaining. Nudelman has been cooking for as long as she can remember. She received her first lessons as a young girl from her mother (who dictated instructions over the phone from her office) and later learned at her grandmother's side. Nudelman developed a taste early on for all types of food from around the world, a theme she explores on the blog. Her Silken Aubergines are comforting in their mixed Italian-Romanian ancestry, her Asian Daikon Carrot Salad is a crisp blend of julienned vegetables in a bright sesame vinaigrette, and her borscht—oh, her borscht—is a lush, sweet-tart take on an old east European staple. Of this soup she writes: “After days of lovemaking…while soaking in a tub, you’re hungry for lunch. The most appropriate meal? Silky beet soup with a hearty hunk of black bread.” We're intrigued by her love life (days of lovemaking?), and also by the soup. Her secret: Lots of beets, lemon juice and no meat stock or bones to muddy the fresh beet flavor. We’d love it hot or cold. Nudelman and her husband, aka Olive, recently debuted the Naked Beet YouTube channel, where Nudelman demos her recipes. Day to day, she peppers her blog with colorful photos that reflect her style (fun, lively) and recipes which explore exciting taste combinations that keep us inspired and coming back for more.
I love Naked Beet. such a beautiful blog!
What a wonderful blog! I love the story leading up to "Ode to Borscht" -- sounds like the perfect life...The chocolate chili cherry cookies on the blog look delicious as well. Thank you for sharing.
This is a great profile on Elina - I love the photos on her blog!
Another great new-to-me blog to follow!
I'm so glad you are highlighting Elina's blog. Elina, what a beautiful photo and lovely blog. This is the inspiration I needed to get the beets out of the bottom drawer of my fridge that have been lingering there since....? Obviously, I was looking for more incentive than roasted beets could provide to rescue them. So, to the stove. Congratulations on your recognition, you deserve it!
I love seeing how people make their borscht. So many variations!
PS I do agree that meat muddies the flavours, but my Baba insisted on her ham bone.
Kudos to Elina, and her love of cooking and all things beet!
Wow, I'm so happy to see The Naked Beet featured here. This blog is an inspiration to me—for its beauty and humor and delicious recipes, of course, but also because I'm blessed to know Elina and I can tell you: few deserve the recognition more. She's an adventurous cook and baker, is a wonderful writer, and has the dedication and creative ideas to take her blog well past its recent (Valentine's Day) 1-year anniversary. Congratulations, Elina. Well deserved "reciprocity." I'm so glad to be in this community with you!
I just went to the blog and my computer is doing somethink hinky to the format (I am sure it is at my end - usually is) PLEASE oh PLEASE post your borscht recipe to Food52? I am begging you! :-)
i adore Elina AND her blog. Congrats, Elina. x shayma
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