A-OK Borscht SoupNov 17th, 2009 | By Peter Minakis | Category: Beef Stock, Herbs, Onions, Polish, Recipes, Soup, Vegetables
Last month, Canadians celebrated Thanksgiving Day (Oct.12th) and alongside of the usual turkey, fixins, pumpkin pie came a soup as a starter.
My brother’s girlfriend is of Polish descent and being fully aware that she (as with many Slavic peoples) that they love beets. Last year I made a Beet soup with a Greek flare but I wanted to try my hand at a traditional beet soup – Borscht.
I’ve only ever tried Borscht before (never made it), so I was a little nervous about it’s authenticity. All the nerves vanished when Natalia (brother’s girlfriend) tasting the soup.
She rejoiced as she tasted the chunky, earthy soup at our Thanksgiving table. A dollop of strained Greek yogurt, some last-minutes chopped fresh dill and Borscht is on!
As a personal preference, I wrapped the beets in foil and placed them in the oven until fork-tender. You may boil them but I think you’ll find that roasting beets concentrates their flavour.
It’s definitely soup season and beets are in season, delicious and mondo-healthy for you. Try your hand at Borscht…Natalia gave the A-OK signal on this one!
2 large beets (about 1lb.)
1/4 cup olive oil
3 medium onions, sliced
3 cloves of garlic, smashed
2 carrots, sliced
2 stalks of celery, sliced
2 potatoes, cut into cubes
approx. 2 cups of finely sliced white cabbage
1 cup of tomato puree
1/2 cup of chopped fresh parsley
6-8 cups of stock (traditionally beef stock is used)
salt and pepper to taste
juice of 1/2 lemon
1/2 cup of chopped fresh dill
strained Greek yogurt or sour cream for garnish
- Pre-heat your oven to 450F and wrap your beets with aluminum foil. Baked for 45 minutes or until fork-tender. Peel the skins of the beets with the back of a knife and chop into spoon-sized chunks.
- In a large pot, add your olive oil, onions, carrots and celery and saute over medium heat for about 15 minutes. Now add your shredded cabbage, tomato puree, chopped parsley and beets and stir-in and saute for another 5 minutes.
- Now add your stock (should cover all your vegetables) and potatoes and bring to a boil. Adjust seasoning with salt and pepper to taste. Simmer with the lid slightly ajar for 45 to 60 minutes.
- When the cabbage and vegetables are tender and you have your desired soup consistency. Take off the heat, add your chopped fresh dill and lemon juice and stir in.
- Serve a bowl of this chunky Borscht with a dollop of strained Greek yogurt and a garnish of fresh dill.
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Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.