04 May 2011

I got the beets

I roasted a whole package of beets last week and it was really A LOT. So we made our regular and favourite beet salad the first night and then I didn't know what to do with the surfeit of leftovers. They sat in the fridge for a few days as I could not come up with another option but didn't want to toss 'em. So finally on Sunday I decided to make borscht. J said she was not keen on it but I wanted it and nothing else was going on in the kitchen on that dull and rainy afternoon.

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
Put the stock in a pot and bring to the boil then add the few chunks of beets, onion, and potato and simmer until the potato is mostly cooked. It should be a nice purply colour. At this point, you can take out the chunks of beet as they have done their work. Add the slivers of beet and the lemon juice then cook for about five more minutes. Taste and season to your liking then serve with a dollop of sour cream and dill.

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.

No comments:


Related Posts with Thumbnails