I have not made it before so went to the bible - Joy of Cooking - to see what it had on offer in terms of recipes. There were a couple but neither seemed just right so I ended up doing a bit of a hybrid.
Now don't let the picture scare you, it was actually quite delicious and turns an excellent fuschsia colour when you stir in the sour cream. It also turned out to be totally vegetarian as somehow I ended up instead of buying regular veggie stock cubes getting ones that were veggie-beefy flavour. Anyway, it worked in this case as the stock needs to be, well, beefy. And it's quick.
G's roasted beet borscht
- 3 small or one large roasted beet (make extra when you're doing them for something else), slivered (leave a few chunks for colour purposes)
- 1/4 red onion, chopped
- 4 cups of beef stock - chicken stock does not really have enough umph!
- 1 potato, cubed
- juice of about 1/3 of a lemon
- sour cream and dill for garnish
- salt and pepper to taste
It's easy peasy and a good hearty soup. I didn't even bother to brown the onions, they just cook up nicely in the stock and float around. I also don't add cabbage, carrots, or even peppers like some recipes. I was pretty pleased with how it came out. A do-over for sure.