You Can’t Beat Borscht!

Pink Soup?! Call me crazy but that sounded weird- weird like prairie oysters or frogs legs. Weird enough that it took me 30 years to try it. Then the silky smooth magenta liquid glided over my tongue and ignited my taste buds, sending them twirling, like rosy Russian ballerinas, across my palette and straight into my heart.

I was born again.

Pink soup?! It’s amazing, it’s ethereal, it’s sublime…oh yes, it’s that good. It’s also a great foordfor fall and winter. Beets can grow happily in the garden all summer long with very little attention. And later when the frost creeps through the garden, wilting the weaker vegetables and plants with it’s icy touch, beets just hang out- they don’t mind a little chill. Once you pull them from their earthy repose, simple dust them off as best you can, chop off the tops, put them in a bag and store them in your fridge until you’re ready to eat them. They keep for a long time.

There are officially two schools of thought on Borscht; with meat or without. I prefer the latter and joyfully omit any form of meat. I find chunks of beef in borscht irritating and at odds with the other textures in the soup but if you genuinely can’t live without animal flesh in your food, feel free to add diced steak or roast.

To begin you will want to pull out your food processor and set up the grating accessory. If instead, you choose to grate your beets by hand be prepared for some major clean-up afterwards.

Peel and grate 3 medium beets

Peel and grate 2 medium potatoes

Set aside.

In a pot pour in 2 Tbsp oil and one diced onion. Cook until onion is soft (about 3 minutes) and then add 4-5 c. stock and your grated beets and potatoes.

Add 1 Tbsp apple cider vinegar and 1 Tbsp chopped dill, then bring to the boil. Cover and simmer for about 10 minutes, then salt to taste.

To serve borscht, you must always deliver a dollop of thick full fat sour cream to each and every bowl. This simple addition transforms a humble beet soup into a symphony of flavor and color.

Once you get past the pink you’ll find yourself craving borscht. You’ll never again be able to pass the beets in the vegetable aisle without salivating…you just can’t beat borscht!

 

 

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