Recipes

Borscht

(presented at King Market 9/06/09)

serves 6

This recipe is easy, beautiful and tastes good too. Make it with the same number of beets as people you want to serve. Plan to make it ahead so it can chill. In the winter, make it as last minute comfort soup and serve it hot.

Equipment: vegetable peeler, knife, pot, and a cuisinart, food mill, or blender to puree soup.

• 6 med-large beets (see note)
• 1 small onion
• 2 Tbsp olive oil
• water, enough to cover the beets by 1 inch
• 3/4 tsp salt
• 1 tsp vinegar

garnish:

• sprinkle of minced herbs; basil, mint, fennel flowers and chive are all good choices
• 1 tsp sour cream or crème fraiche

Wash, peel, and chop beets into uniform sizes, about 2-inch chunks.

Coarsely chop onions. Put onions, beets, olive oil and water in pot.

Cover and simmer until beets are tender. Cool. Puree soup smooth.

Season with salt and vinegar. Chill completely. Pour into bowls and garnish.

Notes:
Use red, golden or Chioggia beets.

With borscht you can build on the soup by adding many other vegetables to change the flavor. Try adding carrot, fennel bulb, leek, or garlic.

Linda Colwell

<< back to recipes menu